SC - Apple Butter Update

[Vicki Strassburg]

> On Sat, 13 Jun 1998, Decker, Terry D. wrote:
> 
> > Since the chief difference between modern applesauce and modern apple
> butter
> > is the amount of sugar used, being heavy handed with the honey might get
> you
> > apple butter.  
> 
> Sir,
> 
> I have a question on this. Since it's the sugar that sort of carmelizes
> and creates the "butter", wouldn't using honey affect that?
> 
> ~Maedb
> 
The full quote dealt with Appulmoy, a period dish.  The recipe gives no
quantities, so it could be made with a little honey or a lot of honey.
Since honey can do something that looks a lot like carmelization, the recipe
might produce something similar to apple butter.  I don't know, I haven't
tried it, and I am not as experienced with this particular aspect of cooking
as some of the other people on the list.

In case you wish to test the recipe:

Appulmoy.  Take apples and seethe hem in water.  Drawe hem thurgh a stynnor.
Take almande mylke and hony and floer of rys, safron, and powdor-fort, and
salt, and seeth it stondyng.

- --Forme of Cury

Enjoy,

Bear
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