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Traditional English Pub Style Ploughman's Lunch

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.4116
Energy (kCal)522.1531
Carbohydrates (g)73.4196
Total fats (g)2.6269
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Arrange the buttered bread on a large platter or plate; you can also leave the bread unbuttered, and place a pat of butter on the side instead. | 2. Cut 4 ozs of cheese per person, it is nice to have a choice of two cheese, such as 2 ozs Cheddar and 2 ozs Stilton - arrange these on the same platter/plate. | 3. Put the pickled onions and chutney or pickles on the side of the plate, along with a fresh tomato left whole and the spring onions. | 4. Make sure there is salt and pepper available, as well as some good real ale or cider! | 5. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baguette 4 201.7333 0.0 44.88 1.1333
    butter 1 -2 ounce 0.0 0.0 0.0 0.0
    double gloucester cheese 8 8 201.7333 0.0 44.88 1.1333
    onion 4 pickled 240.0 56.04 6.6 0.6
    chutney 4 tablespoons 201.7333 0.0 44.88 1.1333
    tomato 2 80.4198 17.3796 3.9316 0.8936
    spring onion 4 - - - -
    salt - - - -
    pepper - - - -

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



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