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Fig Brandy

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.75
Energy (kCal)461.77
Carbohydrates (g)118.854
Total fats (g)1.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean and sterilise a large kilner jar. | 2. put in the sugar, figs and honey. | 3. pour in a full bottle of brandy. | 4. mix around, seal and leave in the fridge for about a month. | 5. Then drain the liquid into a bottle (through a fine sieve/filter if you want). | 6. save the figs for cooking (but remember they are laced with brandy !). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fig 500 g dried 370.0 95.9 3.75 1.5
    sugar 5 teaspoons 91.77 22.954 0.0 0.0
    liquid honey 1 tablespoon - - - -
    brandy 700 - - - -

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



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