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

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/

"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

"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