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Tongue and Mushroom Supper

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.2948
Energy (kCal)1840.5001
Carbohydrates (g)91.9711
Total fats (g)146.8964
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a saucepan and lightly fry the parsley, onion and mushrooms for 3 minutes, then stir in the gherkin. | 2. Grease a 20.5 cm (8 inch) flan dish and put the tongue in the base. Cover with the onion and mushroom mixture, then season to taste. | 3. Blend the flour with the eggs and beat in the milk and cream. Pour into the dish. | 4. Bake at 190°C (375°F) mark 5 for 40 minutes. Serve hot or cold with mashed potatoes and sliced beetroot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 15 1282.5 58.9275 40.0725 108.0
    parsley 30 chopped 41.04 7.2162 3.3858 0.9006
    onion 1 skinned chopped 28.0 6.537999999999999 0.77 0.07
    mushroom 100 g sliced mixed 34.0 6.79 2.24 0.49
    gherkin 15 ml chopped - - - -
    salt pepper - - - -
    plain flour 15 - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    milk 150 ml 94.3666 7.3946 4.873 5.0587
    cream 65 ml 217.5935 4.3848 2.3935 22.8671

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



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