Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Cider | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four gallons of cider
- one half the amount by boiling rapidly
- cinnamon
- allspice
- cloves
- mace
Directions
Sweet cider, as fresh from the press as possible, is best for making apple butter. Take four gallons of cider, or more if you wish to make a large quantity ; reduce to one half the amount by boiling rapidly; peel, quarter and core good- flavored sweet apples, add to the boiled cider about half a peck ; when these are tender, add more apples ; continue this process until the butter is quite thick. As it gets thick the apples do not soften so easily; therefore, it is advisable to have in another kettle, some boiled cider, and boil the apples in it until they begin to break; then skim them out, and add to the apple butter, which must be stirred constantly with a wooden scraper made for the purpose. It must be boiled all day, and until very thick. Spices can be added half hour before removing from the fire. Cinnamon, allspice, cloves and mace, according to taste, are most generally used ; some prefer wintergreen ; others prefer to flavor when sending to table. Put in small stone jars, cover closely and tight. If properly made in the fall, it will keep all winter.