RecipeDB

Cooking in progress....

Limonny Kvas (Lemon Kvass)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2434
Energy (kCal)771.205
Carbohydrates (g)200.4079
Total fats (g)0.3243
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the lemons thinly and remove the seeds. Cover with 4 1/2 quarts boiling water in a large pot. | 2. Add the sugar and honey and leave to cool to room temperature. | 3. Add the yeast and leave to ferment in a warm place for 24 hours. | 4. Strain and pour into bottles together with the raisins distrbuted equally. Seal well, chill, and leave the lemon kvass to rest for 4 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 3 3.8425 1.2349 0.1458 0.0397
    honey 7 tablespoons - - - -
    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
    brewer yeast 5 teaspoons - - - -
    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.



    Similar Recipes by Processes Similar Recipes by Category Composition