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Makes me think of the way manufactures add concentrated apple juice to their product and still proclaim "No added sugar". I would think that in a crude state it must be nicer than beet sugar. Did anyone make the effort before sugar cane was known? Rabbit hole beckons.

I rather imagine it was a way to process the last of the surplus apples once you'd made your cider, dried apples, apple butter etc. But if the rabbit hole suggests otherwise, please do let me know 🙂👍