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Peel and quarter a dozen sound, tart apples; stew them until soft, in as little water as possible, then pass them through a sieve. To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two medium-sized onions, chopped very fine. Stir all together, adding a tablespoon of salt and a pint of vinegar. Place over the fire and boil one hour, and bottle while hot; seal very tight. It should be about as thick as tomato catsup, so that it will just run from the bottle.
From The Original White House Cookbook 1887 Edition by Mrs. P. L. Gillette and H. Ziemann, Steward of the White House
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