SC - shortbread/-cakes & salad

[TG]

Hmm, don't know who sent the first part of this message, but I've made
both sauce and butter, and would say, rather, that the chief difference
lies more in the relative amounts of time alloted for cooking them.
As far as ingredients go, I'm sure there are a number of local variants,
and of course, the taste of the finished product would also depend on
the type(s) of apples being used.
Hmm, it's almost apple time here....I just may have to trot down to the
farmers' market for ingredients....yum...
- --Maire

Catherine Deville 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.
> 
> ooooo!  just wondering what results I might get using dark wildflower
> honey?
> or honey made from apple blossoms rather than orange blossoms?
> 
> I might have to experiment some!  I, too, love apple butter but have always
> considered it an Appalachian speciality.  Would *love* to hear that it's
> period, or can be made in a period manner.
> 
> I remain, in service to Meridies,
> Lady Celia des L'archier
> 
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