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Branston Pickle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.7554
Energy (kCal)776.2827
Carbohydrates (g)193.4496
Total fats (g)4.0335
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins. | 2. Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer. | 3. Simmer until the swede is cooked through but still firm (about 1½ to 2 hours). | 4. Then add the liquid colouring until the colour is dark brown. | 5. Spoon into warm sterilized jars and seal. | 6. Leave for at least 3 weeks to let the flavours mature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 9 ounces 104.6096 24.4429 2.3729 0.6123
    swede 1 - - - -
    garlic clove 4 - - - -
    date 4 1/2 ounces 359.7551 95.7178 3.1255 0.4975
    cauliflower 1 - - - -
    onion 2 128.0 29.888 3.52 0.32
    apple 2 130.0 34.525 0.65 0.425
    zucchini 2 unpeeled 4.62 0.6842 0.5962 0.08800000000000001
    gherkin 15 sweet - - - -
    dark brown sugar 1/2 - - - -
    salt 1 teaspoon - - - -
    lemon juice 2 fluid - - - -
    malt vinegar 12 fluid - - - -
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    mustard seed 2 teaspoons 20.32 1.1236 1.0432 1.4496
    allspice 2 teaspoons ground 9.994 2.7406 0.2314 0.3302
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    kitchen bouquet browning sauce 3 dashes - - - -

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



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