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Cumberland Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.0151
Energy (kCal)206.7374
Carbohydrates (g)1.2995
Total fats (g)1.1707
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put a saucepan of water on to boil. Pare the zest of the orange and lemon, taking as little of the white pith as possible, then cut into long fine shreds. Drop into the boiling water and leave to simmer for 5 minutes to soften them and remove any bitterness. Drain. | 2. Put the jelly, mustard and port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated. Bring up to the boil; add the blanched orange and lemon zest, the ginger and a little salt and freshly ground black pepper. Simmer gently for 5 minutes. Pour into a serving jug or bowl, and then leave to cool. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 1 1.7625 0.4406 0.0352 0.0045
    lemon 1 1.2808 0.4116 0.0486 0.0132
    red currant jelly 8 ounces 201.7333 0.0 44.88 1.1333
    dijon mustard 1 teaspoon 201.7333 0.0 44.88 1.1333
    ruby port 5 tablespoons 201.7333 0.0 44.88 1.1333
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    salt 1 pinch - - - -
    black pepper 1 pinch 0.3608 0.0919 0.0149 0.0047

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



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