RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.3297
Energy (kCal)	3458.0571
Carbohydrates (g)	892.605
Total fats (g)	0.4381
Fatty acids, total saturated 20:0 (g)	0.0041
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0136
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0044
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0022
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0053
Riboflavin (mg)	0.0058
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0039
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0521
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0067
Proline (g)	0.0082
Fatty acids, total polyunsaturated 18:1 t (g)	0.0044
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	12.2709
Adjusted Protein (g)	0.0000
Cystine (g)	0.0015
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	11.0887
Copper, Cu (mg)	0.4446
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3401
Total lipid (fat) (g)	0.4381
Vitamin K (phylloquinone) (g)	2.9778
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0123
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.5350
Folate, total (g)	10.2809
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	13.6200
Energy (kcal)	3458.0571
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0005
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0017
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0002
Sugars, total (g)	880.2017
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.7490
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0071
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	89.6507
Fatty acids, total saturated 16:0 (g)	0.0483
Carbohydrate, by difference (g)	892.6050
Vitamin D (IU)	0.0000
Fructose (g)	10.0923
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0126
Tyrosine (g)	0.0040
Potassium, K (mg)	1247.8131
Fatty acids, total saturated 12:0 (g)	0.0007
Vitamin A, RAE (g)	0.6810
Serine (g)	0.0050
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0048
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0103
Fatty acids, total saturated 22:0 (g)	0.0037
Fatty acids, total saturated 14:0 (g)	0.0059
Histidine (g)	0.0027
Isoleucine (g)	0.0050
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0012
Niacin (mg)	1.0850
Water (g)	12.5243
Fatty acids, total saturated 8:0 (g)	0.0005
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0004
Carotene, beta (g)	0.9450
Sodium, Na (mg)	261.2920
Iron, Fe (mg)	6.8235
Energy (kJ)	14469.1805
Ash (g)	4.2889
Caffeine (mg)	0.0000
Glycine (g)	0.0059
Fatty acids, total trans-polyenoic (g)	0.0009
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0993
Fatty acids, total polyunsaturated (g)	0.1205
Vitamin E (alpha-tocopherol) (mg)	0.1852
Sucrose (g)	857.8353
Vitamin B-6 (mg)	0.3841
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0078
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2082
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0052
Folate, food (g)	10.2809
Fatty acids, total saturated 20:1 (g)	0.0075
Fatty acids, total monounsaturated (g)	0.0418
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0537
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0009
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	21.6507
Fatty acids, total polyunsaturated 16:1 c (g)	0.0005
Fatty acids, total saturated (g)	0.1314
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	778.7952
Fatty acids, total saturated 10:0 (g)	0.0028
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0061
Glutamic acid (g)	0.0118
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0084
Folate, DFE (g)	10.2809
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0009
Fiber, total dietary (g)	1.1223
Tryptophan (g)	0.0006
Threonine (g)	0.0038
Fatty acids, total polyunsaturated 18:1 c (g)	0.0164
Manganese, Mn (mg)	1.8992
Protein (g)	1.3297
Cryptoxanthin, beta (g)	2.1630
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0333
Betaine (mg)	0.9366
Phosphorus, P (mg)	40.6184
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Belgian >> Dutch
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash apples thoroughly. Use apple slicer to slice apples. Discard core. | 2. In large pot, boil apples (with skins on) in water until soft (approx. 15 min.). | 3. Drain apples. Discard water. | 4. Run apples through food mill to remove skins and turn apples to pulp. | 5. In large pot, bring cider to a boil and add apple pulp and brown sugar. | 6. Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce. | 7. When it reduces/thickens, add cinnamon, allspice and cloves. | 8. Let it thicken to desired spreading consistency. | 9. Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints. | 10. Serve on bread, toast, muffins, or on cottage cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking apple	4	quarts	sliced cored	-	-	-	-
water	1	quart		-	-	-	-
cider	1	quart		-	-	-	-
brown sugar	2	lbs		3447.3061	889.8586	1.0886	0.0
cinnamon	1	teaspoon		-	-	-	-
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
clove	1	teaspoon	ground	5.754	1.3761	0.1254	0.273

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Grandma Horner's Dutch Apple Butter