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18th Century Scottish Whim Wham - Brandy and Sherry Trifle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.5235
Energy (kCal)22840.6
Carbohydrates (g)5163.9045
Total fats (g)230.496
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool. | 2. 2. About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange rind and juice over and leave to soak for 30 minutes. | 3. 3. Whip the cream until it just holds its shape, then carefully fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 25 2137.5 98.2125 66.7875 180.0
    almond 50 g blanched 442.0 0.0 0.0 50.0
    sugar 25 20149.5 5039.9 0.0 0.0
    sponge cake finger 30 - - - -
    sherry 150 sweet - - - -
    brandy 60 - - - -
    orange juice 1 juice grated rind 111.6 25.791999999999998 1.736 0.496
    double cream 300 ml - - - -
    plain yogurt 300 - - - -

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



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