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Recipe Name: Apfelschaum (apple Mousse) Submitted by: Administrator
Source: Source Description:
Ethnicity: German Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 4

3 Tart apples, peeled cored
And sliced
3 Egg whites
Grated peel of 2 lemons
6 Tablespoon(s) Sugar
1/4 White wine, 1 cup plus 1
For baking:
30 Gram(s) Butter, 2 Tbsp
Central Swabia In the wine, stew the apples until tender and mushy.
Force through a sieve. Add the sugar and lemon peel. Meanwhile, beat
the egg whites to stiff peaks and then carefully fold into the apple
mixture. Fill the whole into a buttered ovenproof dish (Jena Glass*),
dust with 2 tablespoons sugar, and slowly bake at 250 degrees F for
about half an hour. Serves 4. ((*Note: Jena Glass is similar to
Pyrex. K.B.)) From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976.
(Translation/Conversion: Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 219
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 16.1mg
Sodium: 45.9mg
Potassium: 102.6mg
Carbohydrates: 28g
Fiber: <1g
Sugar: 26.3g
Protein: 2.9g

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