7
My grandma's apple butter recipe from her farm in Ohio seems to have vanished
She used to make huge batches every fall in a copper kettle over an open fire, stirring for hours with a wooden paddle. I found her old notes but they just say 'spices to taste' and I can't remember the exact mix of cinnamon, cloves, and allspice she used. Has anyone else tried to recreate a family recipe that's missing a key detail like this?
2 comments
Log in to join the discussion
Log In2 Comments
the_gray16d ago
Tried to make my great aunt's gingerbread last winter and hit the same wall. Her card just said "a good bit of molasses." I started with small test batches, changing just the spices each time, and wrote down what I did. It took six tries but I got close enough that it tasted like home. Sometimes you have to become the recipe keeper through trial and error.
7
reese_chen16d ago
My grandma's gingerbread recipe actually called for blackstrap molasses, not the regular kind. That darker molasses makes a huge difference in how deep the flavor gets. I made the same mistake with my first few batches before an older cousin pointed it out. What type of molasses did you end up using for your tests?
8