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Danish Lemon Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.9595
Energy (kCal)566.433
Carbohydrates (g)106.3579
Total fats (g)9.664
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, beat eggs and whisk in sugar, lemon juice, vanilla, and grated lemon peel. | 2. Gradually add buttermilk and 1/2 cup ice cream. | 3. Whirl in a food processor until well blended. | 4. Cover and chill overnight. | 5. Serve cold in individual bowls topped with melon ball-sized scoop of ice cream, raspberries and fresh mint leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 2 143.0 0.72 12.56 9.51
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    lemon 2 tablespoons grated rind 7.685 2.4698 0.2915 0.0795
    buttermilk 1 quart - - - -
    vanilla ice cream 1/2 cup - - - -
    vanilla ice cream - - - -

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



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