Apple Butter

Apple Butter

Besides the fact that Apple Butter is very delicious, I had an ulterior motive for making this recipe. I made Apple Butter because I wanted to make use of the discarded apples from the historic cooking classes that I taught at Nelles Manor Museum this fall, so you'll find a bonus Apple Water recipe in this blog post.

Our Apple Butter recipe is found in Miss Leslie's Directions for Cookery, published in Philedelphia in 1851. Making Apple Butter is much, much easier in our era because we're able to cook down our apples in a slow cooker, without having to stir the apples " nearly all the time with a stick" in a kettle suspended over a fire!

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Taheeni

Taheeni

This Taheeni recipe isn't a Tahini recipe, simply because its main ingredient is eggplant and not sesame seeds. I'd describe Taheeni as basically Baba Ganoush, ironically without the tahini! I found this recipe in The Blender Cookbook by Ann Seranne & Eileen Gaden from 1961 in the International Specialties chapter under "The Near East". Today, I'm able to walk into almost any grocery store and buy myself a container of tahini or baba ganoush, but this was likely not the case in 1961. I'll chalk up the name to something getting lost in translation, but whatever it's called, my tastebuds give this this dip two thumbs up.

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