1 bushel apples, Rambo or other semi-tart
1 bushel grapes, Concord
1 tbsp. cinnamon
Sugar to taste
Sassafras roots 3 to 4 inches long, as much as you can grasp in 1 hand (NOTE: This is included for historical accuracy. The use of sassafras is NOT RECOMMENDED because it is a suspected carcinogen.)

Peel, section, and core the apples the night before. Also pull the grapes from the bunches. Then in a 30-gallon copper kettle cook the grapes until soft. Then express the juice. Put it back into the kettle with the apple sections and cook until proper consistency.

In the meantime, add the cinnamon and sugar. When nearly done, add the sassafras (see above note). From the addition of the apples onward, stir constantly. Cooking time about 6 hours. Mary Schwalm Moser made apple butter according to this recipe. My wife Edna has made it in much smaller quantities.