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Local
women used to get together to peel hundreds of pounds of apples whilst
the men and children would gather enough wood to keep the fire going
for almost two days.
The
fire was usually lit in the afternoon, after which the cooking would
go on all night and well into the next day. Today, there are only
about four groups who still continue to make black butter.
Ingredients
10
gallons cider
700 lb sweet apples, peeled and cut
20 lb sugar
3 sticks liquorice, finely chopped
24 lemons, sliced
3 lb allspice
Method
Boil
the cider until it turns to jelly. Add the apples, stirring all
the time to prevent sticking. Two hours after the last batch of
apples has been stirred in, add the sugar, liquorice and lemons.
In the last ten minutes of cooking add the spice. Store in jars.
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