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English Lindisfarne Mead and Apple Cream Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.6006
Energy (kCal)413.6925
Carbohydrates (g)2.1323
Total fats (g)14.8966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel, core and chop apples, cook in 3 tbsps water until they turn to pulp, then force through a sieve to make a purée. | 2. Whisk the egg yolks and sugar until they are pale, thick and creamy, then fold in the purée. | 3. Dissolve the gelatine in 3 - 5 tbsps of cold water by standing the bowl in a pan of boiling water. | 4. Stir the gelatine into the egg mixture with the lemon juice and mead. As soon as the mixture starts to set, stiffly whisk the egg whites and fold them into the mixture. | 5. Put mixtures into a glass serving bowl and chill until set. | 6. Decorate with whipped cream and strips of angelica. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking apple 1 lb 100.8667 0.0 22.44 0.5667
    egg 3 214.5 1.08 18.84 14.265
    caster sugar 4 ounces 100.8667 0.0 22.44 0.5667
    gelatin powder 1 ounce 94.9708 0.0 24.2672 0.0283
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    lindisfarne mead 2 tablespoons 100.8667 0.0 22.44 0.5667
    double cream 1/2 100.8667 0.0 22.44 0.5667
    angelica candied 100.8667 0.0 22.44 0.5667

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



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