<Ross@home> wrote in message
...
> 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.


They left out the part about "gather the clan about, break out the fiddles,
banjos, and musical saws, and have a good old time." That might be worth
bothering with.