Try this Applesauce #4 recipe, or contribute your own.
Suggest a better descriptionFrom: dijcks@ims-tc.ce.philips.nl ("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 | ||
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Calories: 97 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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