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Kolfskål (Danish Buttermilk Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.9983
Energy (kCal)232.38
Carbohydrates (g)6.6502
Total fats (g)18.1936
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, cream together egg yolks and vanilla sugar until pale and frothy. | 2. Slowly whisk in buttermilk and lemon juice. | 3. Chill in refrigerator for 2 hours. | 4. To serve: divide between 4 bowl and garnish each with about 6 lightly crushed cookies (biscuits). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    buttermilk 4 cups - - - -
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    vanilla sugar 3 1/2 1/2 - - - -
    lemon juice 4 tablespoons 13.42 4.209 0.2135 0.1464
    kammerjunker biscuit - - - -

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



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