Colonial Sense logo
Home
Login:
Member:      Password:
Remember Me Lost your info?    
Colonial Sense NavBar Start


   Featured Articles

   Community
     10 Questions
     Event Calendar
     Downloads
     Business District
     Online Resources
     Marketplace
     Broadsheet Archive
     Ye Olde CS Shoppe

   Society-Lifestyle
     Holidays
     Signs of the Times
     Food and Farming
     Recipes
       Recipe Videos
     Colonial Dictionary
     Colonial Quotes
     Kolonial Kids

   Antiques
     Furniture
     Other Antiques
     Auction Results

   How-To Guides
     Crafts
     Interior
     Outdoors
     Restoration

   Architecture
     Houses
     Towns

   Regional History
     Timeline
     Trivia Challenge
     Journals
     Oddities

   Colonial Sense
     FAQ
     Contact Us
     Advertising
     Member Info
     About Us

Colonial Sense NavBar End

Recipe Page

 

Printer-Friendly Page



Recipe Page
All Recipes
Toppings
Previous
(Apple Butter II)
Next
(Apple Sauce)


Apple Butter III
Without cider

Ingredients
  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

Directions
  1. To ten gallons of water add six gallons of the best molasses, mixing them well together
  2. Put it into a large kettle over a good fire
  3. Let it come to a hard boil, and skim it as long as any scum continues to rise
  4. Take out half the liquid, and put it into a tub
  5. Have ready eight bushels of fine sound apples, pared, cored and quartered
  6. Throw them gradually into the liquid that is still boiling on the fire
  7. 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.)
  8. Stir it frequently to prevent its scorching, and to make it of equal consistence throughout
  9. Boil it ten or twelve hours, continuing to stir it
  10. At night take it out of the kettle, and set it in tubs to cool; covering it carefully
  11. Wash out the kettle and wipe it very dry
  12. Next morning boil the apple butter six or eight hours longer; it should boil eighteen homs altogether
  13. Half an hour before you take it finally out, stir in a pound of mixed spice; cloves, allspice, cinnamon, and nutmeg, all finely powdered
  14. 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)


Recipe Page
All Recipes
Toppings
Previous
(Apple Butter II)
Next
(Apple Sauce)

Add a Comment:

• Sorry, you must be logged in to post article comments...

[Colonial Ads -- click for more info]Colonial Sense Ad

Amazon Deals Start
On Sale!



See these
and other items in
Ye Olde CS Shoppe


Colonial Sense NavBar End

Colonial Sense Ad

Go2Top
Go to Top

Colonial Sense is an advocate for global consumer privacy rights, protection and security.
All material on this website © copyright 2009-14 by Colonial Sense, except where otherwise indicated.
ref:T5-S21-P37-C-M