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Red Pudding (Danish)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7012
Energy (kCal)946.44
Carbohydrates (g)235.1808
Total fats (g)0.3717
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put rhubarb in a large saucepan; cover with water. | 2. Bring to a boil and boil until rhubarb is tender (no cooking time given - maybe 15-20 minutes). | 3. Add sugar and food coloring; reduce heat and stir in tapioca, stirring occasionally and cooking slowly until thick. | 4. May be served hot or cold with milk or cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 1 1/2 cut 38.43 8.3082 1.6469999999999998 0.366
    water - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    tapioca 3 tablespoons 102.03 25.2766 0.0542 0.0057
    red food coloring 1 tablespoon - - - -
    milk - - - -

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



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