Submitted by:
Kathy Russell and Breanna Turman, Cooking Instructors
at LeConte Elementary
Yield: 100 servings |
 |
| 166 2/3 |
medium ripe apples, any kind that are local |
| 1/3 c + 5/8 tsp |
vanilla extract, if using fresh vanilla bean, slice it open lengthwise
and scrape out seeds |
| 1 qt + 1/8 c |
water |
| 1 qt + 1/8 c |
apple juice |
| 1/3 c + 5/8 tsp |
lemon juice |
|
 |
| Calories |
127 |
Cholesterol |
0mg |
| Sodium |
4mg |
| Dietary Fiber |
5.52g |
| Iron |
0.31mg |
| Calcium |
14mg |
| Vitamin A |
124IU |
| Vitamin C |
13.5mg |
| Protein |
0.60g* |
| Carbohydrates |
33.18g |
| Total Fat |
0.39g |
| Saturated Fat |
0.07g |
| * Denotes Missing Nutrient Values |
|
- Cut apples (and pears, if using) into 1-inch chunks, discarding seeds
and core. Slice open the vanilla bean and scrape out the seeds. Reserve
bean for another use.
- In a pot large enough to hold the apples, bring the water and apple
juice to a boil. Stir in the vanilla seeds.
- Add the apples and lemon juice and cook, stirring occasionally,
until the apples cook down.
- Pour into a bowl and mash with a fork or potato masher. Serve hot.
|
