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(Apple Butter II)
(Apple Sauce)

Apple Butter III
Without cider

  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

  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)

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(Apple Butter II)
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