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Vishnyovy Kvas (Cherry Kvass)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5226
Energy (kCal)1038.6125
Carbohydrates (g)265.2495
Total fats (g)1.9121
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the cherries in 4 1/2 qts water for about 1 hour and leave to cool to room temperature. | 2. Strain the juice, add the yeast and sugar, leave to ferment for 24 hours. | 3. Pour into bottles, add the raisins equally and seal tightly. Let the kvass chill and rest for 4 days before use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry 3 1/2 pitted 271.25 66.0765 5.425 1.6275
    brewer yeast 5 teaspoons - - - -
    white sugar 3/4 cup 580.5 149.97 0.0 0.0
    white sugar 2 tablespoons 580.5 149.97 0.0 0.0
    raisin 6 tablespoons 186.8625 49.203 2.0976 0.2846

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



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