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Hotch-Potch

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.3633
Energy (kCal)694.502
Carbohydrates (g)161.8113
Total fats (g)3.5972
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the meat into pieces. | 2. Prepare the vegetables and shred or dice as necessary. | 3. Put into a large saucepan with the water and seasoning, but keep back the peas. | 4. Simmer at least 1 hour, add the peas and simmer until all the vegetables are cooked. | 5. Check the seasoning and add the sugar and chopped parsley. | 6. Lift out the meat, which is eaten separately, and serve the soup at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mutton neck 1 1/2 - 2 lbs 0.0 0.0 0.0 0.0
    pea 1 pint - - - -
    cauliflower 1 - - - -
    cold water 6 pints - - - -
    salt pepper 0.0 0.0 0.0 0.0
    leek 6 325.74 75.561 8.01 1.6019999999999999
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    carrot 6 314.88 73.5744 7.1424 1.8432
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    turnip 2 34.16 7.8446 1.0979999999999999 0.122

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



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