Recipe by mollypaul
This heirloom recipe would be just lovely served with lightly sweetened whipped cream or vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 quart applesauce
- 2 cups breadcrumbs
- 4 egg yolks, beaten
- 2⁄3 cup butter, melted (no substitutions)
- cinnamon-sugar mixture, to taste