Hi All,

An older neighbor mentioned his grandmother made the best apple butter
from
a recipie she sent into the Christian Science Monitor (and was published
sometime around 1950-1954). I know it's a long shot but does anyone
have a copy of this? I've seen plenty of apple butter recipies, I know this
one probably isn't much different than a lot of them, but I'd like to make
up
a batch for him if I can find it.

Thanks,
Ted

Ted Mittelstaedt wrote:
Hi All,

An older neighbor mentioned his grandmother made the best apple butter
from
a recipie she sent into the Christian Science Monitor (and was published
sometime around 1950-1954). I know it's a long shot but does anyone
have a copy of this? I've seen plenty of apple butter recipies, I know this
one probably isn't much different than a lot of them, but I'd like to make
up
a batch for him if I can find it.

Thanks,
Ted




The apples will make more of a difference than the recipe does. If you
have to buy supermarket apples, Golden Delicious will probably work
better than most readily available varieties unless you can find
McIntosh. Don't be tricked into using Granny Smith; they cook about as
bad as Red Delicious.

I have Barb's apple butter recipe here, as printed in _Edible Twin
Cities_ magazine a couple of years ago. I can scan it and post it if
you want (the recipe is simple enough, but the write-up that comes with
it is quite lengthy and informative)

Bob

zxcvbob wrote:
Ted Mittelstaedt wrote:
Hi All,

An older neighbor mentioned his grandmother made the best apple butter
from
a recipie she sent into the Christian Science Monitor (and was published
sometime around 1950-1954). I know it's a long shot but does anyone
have a copy of this? I've seen plenty of apple butter recipies, I know this
one probably isn't much different than a lot of them, but I'd like to make
up
a batch for him if I can find it.


The apples will make more of a difference than the recipe does. If you
have to buy supermarket apples, Golden Delicious will probably work
better than most readily available varieties unless you can find
McIntosh.

....or Rome (Rome Beauty?) Those are the cooking apples (vs. pie apples)
available here (the Deliciouses, McIntosh, and Rome).

B/

"zxcvbob" wrote in message
...
Ted Mittelstaedt wrote:
Hi All,

An older neighbor mentioned his grandmother made the best apple butter
from
a recipie she sent into the Christian Science Monitor (and was published
sometime around 1950-1954). I know it's a long shot but does anyone
have a copy of this? I've seen plenty of apple butter recipies, I know
this
one probably isn't much different than a lot of them, but I'd like to
make
up
a batch for him if I can find it.

Thanks,
Ted




The apples will make more of a difference than the recipe does. If you
have to buy supermarket apples, Golden Delicious will probably work
better than most readily available varieties unless you can find
McIntosh. Don't be tricked into using Granny Smith; they cook about as
bad as Red Delicious.


I only do applesauce in the fall. There's a big apple harvest out in Hood
River
(you can buy them for 45 cents a pound in 40 pound boxes if you drive out
there) and there's a local nursery of all places here in the city that puts
on a huge
apple sale and sells around 20 different varieties from local growers. The
apple cider they make is unbelievable.

I have Barb's apple butter recipe here, as printed in _Edible Twin
Cities_ magazine a couple of years ago. I can scan it and post it if
you want (the recipe is simple enough, but the write-up that comes with
it is quite lengthy and informative)


Well, I don't like apple butter myself (my wife likes it) I prefer
applesauce,
and I have used a number of different varieties of apples, even from the
supermarket when they have had really excellent sales (it happens a few
times a year) The why I do it is pretty basic. I fill a pan with quartered
apples (I
have a specific pan I use for this) with skins and put in a cup of water
then I put the
pan on simmer and let them simmer for as long as it takes for the apples
to turn into mush. Then I run the result through a Foley food mill. Then
I taste it and start adding sugar until the sugar and tartness is balanced,
then
I put in cinnamon to taste.

Its kind of the lazy man's way of making applesauce since I don't have to
bother with measuring anything and it works with most kind of apples. Of
course I'm sure that (with some varieties) dumping cup after cup of sugar
into the sauce to get the taste balanced utterly destroys any pretense of
making something "healthy" ;-) In any case, nobody else in my family likes
it, they prefer the store-bought stuff where it's just crushed apples, no
sugar, no spices no nothing, with a texture that tastes like raw apples
just milled down. (not the smooth melts in your mouth taste that I like)
Yuck!

From what I've seen with apple butter recipies, essentially apple butter is
just applesauce boiled down for a day or so. The problem is the spice
array in all the recipies for it is wildly different. While I'm sure that
Barbs
apple butter recipie tastes just great, it isn't going to taste like the one
from the CSM, and the entire point of the exercise is to see if I can
duplicate
the taste of the apple butter that the neighbor remembers from his youth.

Ted

Ted Mittelstaedt wrote:
"zxcvbob" wrote in message
...
Ted Mittelstaedt wrote:
Hi All,

An older neighbor mentioned his grandmother made the best apple butter
from
a recipie she sent into the Christian Science Monitor (and was published
sometime around 1950-1954). I know it's a long shot but does anyone
have a copy of this? I've seen plenty of apple butter recipies, I know
this
one probably isn't much different than a lot of them, but I'd like to
make
up
a batch for him if I can find it.

Thanks,
Ted



The apples will make more of a difference than the recipe does. If you
have to buy supermarket apples, Golden Delicious will probably work
better than most readily available varieties unless you can find
McIntosh. Don't be tricked into using Granny Smith; they cook about as
bad as Red Delicious.


I only do applesauce in the fall. There's a big apple harvest out in Hood
River
(you can buy them for 45 cents a pound in 40 pound boxes if you drive out
there) and there's a local nursery of all places here in the city that puts
on a huge
apple sale and sells around 20 different varieties from local growers. The
apple cider they make is unbelievable.

I have Barb's apple butter recipe here, as printed in _Edible Twin
Cities_ magazine a couple of years ago. I can scan it and post it if
you want (the recipe is simple enough, but the write-up that comes with
it is quite lengthy and informative)


Well, I don't like apple butter myself (my wife likes it) I prefer
applesauce,
and I have used a number of different varieties of apples, even from the
supermarket when they have had really excellent sales (it happens a few
times a year) The why I do it is pretty basic. I fill a pan with quartered
apples (I
have a specific pan I use for this) with skins and put in a cup of water
then I put the
pan on simmer and let them simmer for as long as it takes for the apples
to turn into mush. Then I run the result through a Foley food mill. Then
I taste it and start adding sugar until the sugar and tartness is balanced,
then
I put in cinnamon to taste.

Its kind of the lazy man's way of making applesauce since I don't have to
bother with measuring anything and it works with most kind of apples. Of
course I'm sure that (with some varieties) dumping cup after cup of sugar
into the sauce to get the taste balanced utterly destroys any pretense of
making something "healthy" ;-) In any case, nobody else in my family likes
it, they prefer the store-bought stuff where it's just crushed apples, no
sugar, no spices no nothing, with a texture that tastes like raw apples
just milled down. (not the smooth melts in your mouth taste that I like)
Yuck!

From what I've seen with apple butter recipies, essentially apple butter is
just applesauce boiled down for a day or so. The problem is the spice
array in all the recipies for it is wildly different. While I'm sure that
Barbs
apple butter recipie tastes just great, it isn't going to taste like the one
from the CSM, and the entire point of the exercise is to see if I can
duplicate
the taste of the apple butter that the neighbor remembers from his youth.

Ted




There's no way you are going to duplicate a memory of Grandma, but it's
nice of you to try. I suggest the public library, or:
http://pqasb.pqarchiver.com/csmonito...cedsearch.html

Hint: use the web archive to look up the article abstracts, then go to
the library with the information to find the actual articles.

Bob

"Ted Mittelstaedt" wrote in message
...
Hi All,

An older neighbor mentioned his grandmother made the best apple butter
from
a recipie she sent into the Christian Science Monitor (and was published
sometime around 1950-1954). I know it's a long shot but does anyone
have a copy of this? I've seen plenty of apple butter recipies, I know
this
one probably isn't much different than a lot of them, but I'd like to make
up
a batch for him if I can find it.

Thanks,
Ted

Have you thought of posting this to their webpage?
http://www.csmonitor.com/2005/1229/p12s02-lifo.html Or to a CSM discussion
group? http://www.highbeam.com/doc/1G1-155798850.html
m2cw
Edrena

Ted Mittelstaedt wrote:
Hi All,

An older neighbor mentioned his grandmother made the best apple butter
from
a recipie she sent into the Christian Science Monitor (and was published
sometime around 1950-1954). I know it's a long shot but does anyone
have a copy of this? I've seen plenty of apple butter recipies, I know this
one probably isn't much different than a lot of them, but I'd like to make
up
a batch for him if I can find it.

Thanks,
Ted


Why don't you see if the Christian Science Monitor has an archives, on
line or not. If they do ,that should get you the exact recipe.
Ellen

zxcvbob wrote:
Ted Mittelstaedt wrote:

"zxcvbob" wrote in message
...

Ted Mittelstaedt wrote:

Hi All,

An older neighbor mentioned his grandmother made the best apple
butter
from
a recipie she sent into the Christian Science Monitor (and was
published
sometime around 1950-1954). I know it's a long shot but does anyone
have a copy of this? I've seen plenty of apple butter recipies, I know

this

one probably isn't much different than a lot of them, but I'd like to

make

up
a batch for him if I can find it.

Thanks,
Ted



The apples will make more of a difference than the recipe does. If you
have to buy supermarket apples, Golden Delicious will probably work
better than most readily available varieties unless you can find
McIntosh. Don't be tricked into using Granny Smith; they cook about as
bad as Red Delicious.


I only do applesauce in the fall. There's a big apple harvest out in
Hood
River
(you can buy them for 45 cents a pound in 40 pound boxes if you drive out
there) and there's a local nursery of all places here in the city that
puts
on a huge
apple sale and sells around 20 different varieties from local
growers. The
apple cider they make is unbelievable.

I have Barb's apple butter recipe here, as printed in _Edible Twin
Cities_ magazine a couple of years ago. I can scan it and post it if
you want (the recipe is simple enough, but the write-up that comes with
it is quite lengthy and informative)


Well, I don't like apple butter myself (my wife likes it) I prefer
applesauce,
and I have used a number of different varieties of apples, even from the
supermarket when they have had really excellent sales (it happens a few
times a year) The why I do it is pretty basic. I fill a pan with
quartered
apples (I
have a specific pan I use for this) with skins and put in a cup of water
then I put the
pan on simmer and let them simmer for as long as it takes for the apples
to turn into mush. Then I run the result through a Foley food mill.
Then
I taste it and start adding sugar until the sugar and tartness is
balanced,
then
I put in cinnamon to taste.

Its kind of the lazy man's way of making applesauce since I don't have to
bother with measuring anything and it works with most kind of apples. Of
course I'm sure that (with some varieties) dumping cup after cup of sugar
into the sauce to get the taste balanced utterly destroys any pretense of
making something "healthy" ;-) In any case, nobody else in my family
likes
it, they prefer the store-bought stuff where it's just crushed apples, no
sugar, no spices no nothing, with a texture that tastes like raw apples
just milled down. (not the smooth melts in your mouth taste that I like)
Yuck!

From what I've seen with apple butter recipies, essentially apple
butter is
just applesauce boiled down for a day or so. The problem is the spice
array in all the recipies for it is wildly different. While I'm sure
that
Barbs
apple butter recipie tastes just great, it isn't going to taste like
the one
from the CSM, and the entire point of the exercise is to see if I can
duplicate
the taste of the apple butter that the neighbor remembers from his youth.

Ted




There's no way you are going to duplicate a memory of Grandma, but it's
nice of you to try. I suggest the public library, or:
http://pqasb.pqarchiver.com/csmonito...cedsearch.html

Hint: use the web archive to look up the article abstracts, then go to
the library with the information to find the actual articles.

Bob
It is true, though, that tastes of one's childhood are rarely
duplicated, even if it is exactly the same food.
Ellen

An older neighbor mentioned his grandmother made the best apple butter
from a recipie she sent into the Christian Science Monitor (and was
published sometime around 1950-1954). ...

There's no way you are going to duplicate a memory of Grandma, but it's
nice of you to try. I suggest the public library, or:
http://pqasb.pqarchiver.com/csmonito...cedsearch.html

Just searching there for "Apple Butter Recipe" this one looked about
right, from 1956 by Zylpha Morton. Do you know her name? It looks like
you can view a document online for 90 days for $3.95:

Apple Butter Recipe 100 Years Old
Pure Dutch Thrift

Christian Science Monitor (1908-Current file) - Boston, Mass.
Author: By Zylpha Morton Written for The Christian Science Monitor
Date: Aug 15, 1956
Section: Women Today
Document Types: article
Text Word Count: 704

Derric wrote:

Just searching there for "Apple Butter Recipe" this one looked about
right, from 1956 by Zylpha Morton. Do you know her name? It looks like
you can view a document online for 90 days for $3.95:

Are you sure that's not $395.00? :-)

If you don't know what I am talking about, you haven't been on line
long enough.

STFW for "$250 cookie recipe". I first saw the email in 1988
and it was old by then.

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

Geoffrey S. Mendelson wrote:
Derric wrote:
Just searching there for "Apple Butter Recipe" this one looked about
right, from 1956 by Zylpha Morton. Do you know her name? It looks like
you can view a document online for 90 days for $3.95:

Are you sure that's not $395.00? :-)

If you don't know what I am talking about, you haven't been on line
long enough.

STFW for "$250 cookie recipe". I first saw the email in 1988
and it was old by then.

They poke fun of it on their own website:

http://www.neimanmarcus.com/store/se...e_recipe.jhtml

(I first saw it on a mimeographed sheet in the early '80s, before
anyone I knew had even heard of the internet.)

Serene

--
Spin the auto-sig generator, and she says:

"Although I've often thought that if I Were Queen Of The World
I'd only have to pass one edict to put an end to most human
mayhem: You kill it, you eat it." -- Pat Kight

"Derric" wrote in message
...

An older neighbor mentioned his grandmother made the best apple
butter
from a recipie she sent into the Christian Science Monitor (and was
published sometime around 1950-1954). ...

There's no way you are going to duplicate a memory of Grandma, but it's
nice of you to try. I suggest the public library, or:
http://pqasb.pqarchiver.com/csmonito...cedsearch.html

Just searching there for "Apple Butter Recipe" this one looked about
right, from 1956 by Zylpha Morton.

Thanks! It could be. I'll have to see if our local library has microfilm
of that.

Unfortunately, it looks like it calls for Wealthy apples, yet another
variety that isn't available around here, victim of the apple producers
growing for long term storage.

I'm also looking for Transparent (aka Transparent Yellow) apples,
they used to be sold around here years ago. No longer now.

Ted