| Information | |
|---|---|
| has gloss | (noun) thick dark spicy puree of apples apple butter |
| has gloss | eng: Apple butter is a highly concentrated form of apple sauce, produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Apple butter was a popular way of using apples in colonial America, and well into the 19th century. There is no dairy butter involved in the product; the term butter refers only to the thick, soft consistency, and apple butter's use as a spread for breads. Typically seasoned with cinnamon, cloves and other spices, apple butter may be spread on buttered toast, used as a side dish, an ingredient in baked goods, or as a condiment. Apple butter has also been known to be mixed with vinegar while cooking to provide a small amount of tartness to the usually sweet apple butter. The Pennsylvania Dutch often include apple butter as part of their traditional seven sweets and seven sours dinner table array. |
| lexicalization | eng: apple butter |
| subclass of | (noun) fruit preserved by cooking with sugar conserve, preserve, preserves, conserves |
| Meaning | |
|---|---|
| German | |
| has gloss | deu: Apfelkraut (auch: Apfelsirup oder kurz Kraut) wird aus im Pressverfahren gewonnenem, eingedickten Saft aus gesunden, frischen und gedämpften oder gekochten Früchten hergestellt und ist gleichmäßig braun bis dunkelbraun und bei 18 °C streichfähig. Apfelkraut ist fruchtig süß und wird vorwiegend als Brotaufstrich verwendet. Es gilt insbesondere im Rheinland als regionale Spezialität. |
| lexicalization | deu: Apfelkraut |
| lexicalization | deu: Apfelsiruo |
| French | |
| has gloss | fra: Le sirop de Liège est une sorte de mélasse issue de la cuisson de jus de pommes et de poires (parfois, on ajoute des dattes). On obtient ainsi, après plusieurs heures une pâte brune très foncée, légèrement translucide. |
| lexicalization | fra: Sirop de Liege |
| lexicalization | fra: Sirop de liège |
| Letzeburgesch | |
| has gloss | ltz: De Sirop de Liège ass en typescht Produkt aus der Lécker Géigend an aus der Äifel. |
| lexicalization | ltz: Sirop de Liège |
| Dutch | |
| has gloss | nld: | |- | |} Appelstroop is een donkere stroop of gelei gemaakt van appels en suiker. Het wordt vooral als broodbeleg gebruikt, maar doet ook dienst als ingrediënt in recepten voor warme en koude gerechten. |
| lexicalization | nld: appelstroop |
| lexicalization | nld: appeljam |
| Pennsylvania German | |
| has gloss | pdc: Der Lattwaerick iss Apple Budder. Es iss vun Ebbel gmacht. Mer kocht die Ebbel in me Lattwaerickkessel, was en Kubberkessel iss. Der Lattwaerickkessel hot en Lattwaerickrieher druff. Es gibt Lattwaerickboi, unn mer kenne aa Lattwaerick uff Brot duh, so wie Tschaem. |
| lexicalization | pdc: Lattwaerick |
| Castilian | |
| has gloss | spa: El sirope de Lieja es un tipo de melaza obtenido de la cocción del zumo de manzanas y peras (a veces también dátiles). Tras varias horas, se forma una pasta marrón muy oscura y ligeramente traslúcida. |
| lexicalization | spa: sirope de Lieja |
| Links | |
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| Show unreliable ▼ | |
| similar | e/Apple butter |
| Media | |
|---|---|
| media:img | Beurrée d'nièr beurre black butter on bread.jpg |
| media:img | Daggi 031.jpg |
| media:img | Nièr beurre National Trust for Jersey 2007 a.jpg |
| media:img | Nièr beurre black butter Jersey October 2002.jpg |
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