On 7/26/2010 3:20 PM, Ross@home wrote:
> 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.

Wow! That's really tough to do all that. I will stick with my food mill
and quartered, lightly cooked fruit. The good thing about the good old
days is that they are old days, I'm more in favor of modern days myself.