what is the inception of this butter mentioned above?
Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages.
Apple butter
The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared
where did the first apple seed come from Central Asia - southern Kazakhstan, Kyrgyzstan, Tajikistan, and northwestern China. what is it nutritional value? It has 86% water and 14% carbohydrates, negligible content of fat and protein, 100 grams provides 52 calories - nutritionally poor food source. can you describe this fruit? It is a deciduous tree, generally standing tall; flowers are white with a pink tinge that gradually fades; skin of ripe apples is generally red, yellow, green, pink, or russetted; covered in a protective layer of epicuticular wax. where are these type of trees normally found? In temperate deciduous forests of North and South America, Asia, Southern slopes of the Himalayas, to name a few. can you name a few more types of this tree? Woody plants, coniferous genera, deciduous shrubs and most temperate woody vines. any examples for the first mentioned type? Maple, many oaks, nothofagus, elm, and birch among others. can the aforementioned fruit be poisonous? Yes, the seeds contain small amounts of amygdalin, a sugar and cyanide compound known as a cyanogenic glycoside; but the United States National Library of Medicine's Hazardous Substances Data Bank records no cases of amygdalin poisoning from consuming apple seeds. how are its useful features? It can be consumed in  juice, raw in salads, baked in pies, cooked into sauces and spreads like apple butter, and other baked dishes.
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Apple butter [SEP] Background
The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. The product contains no actual dairy butter; the term "butter" refers only to the butter-like thick, soft consistency, and apple butter's use as a spread for breads.