RecipeDB

Cooking in progress....

Romanoff Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1772
Energy (kCal)1134.42
Carbohydrates (g)205.2578
Total fats (g)27.0708
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the water in the bottom of a double boiler. Bring to a boil over high heat. Reduce the heat to low and, in the top of the double boiler, combine the egg yolks and sugar. Stir constantly for 5-6 minutes until the sugar dissolves and the mixture begins to thicken. | 2. Remove from heat and add the sherry. Let cool for 20-30 minutes. | 3. Place the whipped topping in a large bowl and fold in the cooled egg mixture until evenly combined. Serve over fresh fruit. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    sherry wine 1/3 cup fruit-flavored - - - -
    topping 1 container thawed whipped - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition