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Danish Sandwiches (Smørrebrød)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.7333
Energy (kCal)358.344
Carbohydrates (g)-
Total fats (g)20.5027
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To build danish sandwiches, a slice or two of whatever chosen topping (�pålæg�) is placed on a slice of buttered bread. Toppings are artfully added to create a tasty sandwich -- with visual appeal! | 2. When at home with friends, people pass dishes of sliced breads around the table, and then to pass around each dish of toppings, and make their own sandwiches. | 3. In Denmark, Danish sandwiches are typically eaten with a fork and knife. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dark bread 4 pieces sliced - - - -
    butter - - - -
    herring 8 ounces pickled marinated spiced 358.344 0.0 40.7333 20.5027
    cheese thinly-sliced - - - -
    meat - - - -
    fish fillet optional smoked - - - -
    cucumber pickled - - - -
    hard egg sliced hard-boiled - - - -
    tomato - - - -
    red onion cut - - - -
    remoulade sauce - - - -

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



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