Читать книгу The Canadian Settler's Guide - Catharine Parr Traill - Страница 40

This is often made in the houses of settlers where there is an abundance of apples, on a large scale; several bushels of pared apples being boiled down, either in cider or with water, for several hours, till the whole mass is thoroughly incorporated. Great care is needful to keep it stirred, so as to prevent burning. There are several ways of making this apple-butter: some make it with cider, others without, some use sugar, others do not; and some boil sliced pumpkin with the apples, if the latter are very acid. It is a standing dish in most American houses, and is very convenient.