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Danish Rhubarb Wine Soup - Rabarbersuppe Med Vin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.281
Energy (kCal)691.98
Carbohydrates (g)170.1184
Total fats (g)0.8914
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cornstarch, sugar and water and cook, stirring continually, until mixture reaches the boiling point. | 2. Add the spices, lemon, wine and rhubarb and cook 5 minutes. | 3. Remove the cinnamon sticks and serve hot. | 4. Served cold, this make a great summar dessert. | 5. Try it, topped with whipped cream and a sprinkling of cinnamon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    cinnamon 2 - - - -
    cinnamon 1/2 teaspoon ground - - - -
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    lemon 3 slices - - - -
    red wine 2 cups - - - -
    rhubarb 2 cups cut 51.24 11.0776 2.1959999999999997 0.488
    heavy cream - - - -

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



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