Frau" Schmidt's Recipe for Apple Butter
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 5 gallons of cider
- 2-1/2 pounds of brown sugar
- 1 ounce of allspice
- 4 pounds of sugar should be used
Method
- For this excellent apple butter take 5 gallons of cider, 1 bucket of "Schnitz" (sweet apples were always used for the "Schnitz"), 2-1/2 pounds of brown sugar and 1 ounce of allspice.
- The cider should be boiled down to one-half the original quantity before adding the apples, which had been pared and cored.
- Cider for apple butter was made from sweet apples usually, but if made from sour apples 4 pounds of sugar should be used.
- The apple butter should be stirred constantly.
- When cooked sufficiently, the apple butter should look clear and be thick as marmalade and the cider should not separate from the apple butter.
- Frau Schmidt always used "Paradise" apples in preference to any other variety of apple for apple butter.