I've been going through some of my old cook books and getting a real
kick out of some of the stuff I've read. I have posted a few snippets
over in rec.food.cooking, now here's something for RFP.
It's from "The Complete Practical Confectioner", Copywrited by J.
Thompson Gill in 1890.
The recipe for Apple Butter:
Take 9 gallons of cider; boil down to three gallons; add to the
boiling cider about 3 gallons of apples that have been pared and
quartered; boil rapidly for about 2 hours without ceasing, to prevent
the apples from sinking. By this time they are well reduced and will
begin to sink. Thus far no stirring has been done, but must be
commenced as soon as the apples begin to sink, or they will scorch;
sweeten and spice to taste; stir without ceasing until it is reduced
to a thick smooth pulp, which will take about half an hour. Apple
butter made in this way has been kept perfectly good over two years
without sealing, and is a better article than that made in the usual
way.
Peaches and other fruits may be treated in a similar manner.

I don't think I'll bother.

Ross.