1. 10 gallons of water
  2. 6 gallons of the best molasses
  3. 8 bushels of apples
  4. 1 pound mixed spice -- cloves, allspice, cinnamon, and nutmeg
  • To ten gallons of water add six gallons of the best molasses, mixing them well together
  • Put it into a large kettle over a good fire
  • Let it come to a hard boil, and skim it as long as any scum continues to rise
  • Take out half the liquid, and put it into a tub
  • Have ready eight bushels of fine sound apples, pared, cored and quartered
  • Throw them gradually into the liquid that is still boiling on the fire
  • Let it continue to boil hard, and as it thickens, add by degrees the other half of the molasses and water, (that which has been put into the tub.)
  • Stir it frequently to prevent its scorching, and to make it of equal consistence throughout
  • Boil it ten or twelve hours, continuing to stir it
  • At night take it out of the kettle, and set it in tubs to cool; covering it carefully
  • Wash out the kettle and wipe it very dry
  • Next morning boil the apple butter six or eight hours longer; it should boil eighteen homs altogether
  • Half an hour before you take it finally out, stir in a pound of mixed spice; cloves, allspice, cinnamon, and nutmeg, all finely powdered
  • When entirely done, put up the apple butter in stone or earthen jars. It will keep a year or more.

  • It can, of course, be made in a smaller quantity than that given in the above receipt; and also at any time in the winter; fresh cider not being an ingredient, as in the most usual way of making apple butter.
    Source: Eliza Leslie (circa 1840)

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