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Khlebny Kvas (Kvass)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.143
Energy (kCal)2495.4526
Carbohydrates (g)553.2598
Total fats (g)15.7068
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice bread and toast in the oven. Place in a large pan and cover with 4 1/2 qts boiling water. | 2. Cover and leave to soak for 24 hours. Add yeast, sugar and the mint, stir well and leave to ferment in a warm place for 10-12 hours. | 3. Strain everything through a fine mesh strainer or cheesecloth. Pour into bottles, add the raisins equally and seal well. | 4. Leave to chill and rest for 4 days then use as soon as possible. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rye bread 1 lb 1147.5901 204.1168 0.0454 15.4222
    brewer yeast 2 tablespoons - - - -
    white sugar 1 1/2 cups 1161.0 299.94 0.0 0.0
    mint leaf 1 teaspoon - - - -
    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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