scaffold-dried

Updated: May 7, 2025

They were kiln-dried, or scaffold-dried, and much less tedious than peaches since they were sliced thin. When they got very mellow, drying ceased commonly everybody had plenty by that time and the making of apple butter began. It differed little from peach butter in the making, though mightily in taste being of a less piquant flavor.

Martha McCulloch-Williams - Dishes & Beverages of the Old South