From: firstname.lastname@example.org ("Stephanie v. Dijck") Date: Tue, 20 Sep 1994 23:00:00 +0000 This is the Dutch way for making applesauce: Peel and cube apples (take centres out as well). But the pieces in a pan with a bit of water. Cook for about 20 minutes until everything is smooth, Put it through a blender or use a whisk to remove any lumps (this is optional). Let the stuff cool. Add sugar to taste. Variations: Add raisins, they will swell because of the juice in the apples. Add some rum. Add cinnamon. My personal favorite: add sugar and cinnamon before cooking. Leave a few (soft, small) lumps in. Eat steaming hot for dinner. Careful with the sugar! Applesauce sweetened when hot will almost always turn out too sweet once cooled down. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 134.2mg||4 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 14.3g|
|Protein 0.3g||0 %|
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Calories per serving: 97
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