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William Varral's Soup for Supper

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.2864
Energy (kCal)2183.9771
Carbohydrates (g)68.9353
Total fats (g)199.5724
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place milk, cream, lemon rind, coriander, bay leaves, cinnamon and sugar in a pot and bring to a boil. Simmer a few minutes and allow to cool. | 2. Add the almonds and again bring to boil. Simmer a few minutes then rub mixture through a sieve. | 3. Combine egg yolks, orange juice and lemon juice. Whisk into soup. | 4. Heat again but do not boil. | 5. Allow to cool, then chill thoroughly before serving. | 6. Times listed are very approximate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 3 3/4 cups 558.15 43.736999999999995 28.8225 29.9205
    heavy cream 7/8 cup 357.0 2.877 2.9819999999999998 37.884
    lemon juice 1 juice rind 3.355 1.0523 0.0534 0.0366
    coriander seed 15 80.46 14.8473 3.3399 4.7979
    bay leaf 3 - - - -
    cinnamon 1/2 - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    almond 4 ounces ground 1002.4381 0.0 0.0 113.398
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    orange juice 1 - - - -
    salt pepper - - - -

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



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