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Leek Salad, Lady Victoria Weymss

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.3938
Energy (kCal)1126.7657
Carbohydrates (g)203.9028
Total fats (g)32.2798
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First wash the leeks, trim them, and tie in bundles of four. | 2. Place the bundles in boiling salted water and cook until tender. | 3. Remove from the water and drain well. | 4. DRESSING:. | 5. Blend together all of the dressing ingredients and whisk well. | 6. To serve untie the bundles and place one of them on each serving plate, then add a little dressing to each. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 16 868.64 201.49599999999998 21.36 4.272
    salad oil 2 tablespoons 247.52 0.0 0.0 28.0
    mustard 1/2 teaspoon 0.1575 0.0272 0.0167 0.0024
    salt pepper - - - -
    vinegar 1 teaspoon 1.05 0.0465 0.0 0.0
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    tarragon 1/8 teaspoon 0.2212 0.0377 0.0171 0.0054

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



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