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Danish Cherry Soup (Kirsebærsuppe)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0659
Energy (kCal)1263.7904
Carbohydrates (g)308.687
Total fats (g)1.7666
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pit one cup of cherries and reserve. | 2. Cook remaining cherries in 3 quarts water; when tender, press through a sieve. | 3. Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice. | 4. Cook slowly for a few minutes. | 5. Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly. | 6. Bring to a boil and add the sugar. | 7. Serve hot or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tart cherry 1 1/2 divided 799.2 193.08 3.0 1.7519999999999998
    water 3 quarts - - - -
    cinnamon 1 - - - -
    lemon 1/2 sliced 0.6404 0.2058 0.0243 0.0066
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0

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



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