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Buknade (Medieval English Pottage)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.7596
Energy (kCal)1323.0249
Carbohydrates (g)45.0144
Total fats (g)78.4352
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop parsley, hyssop if available and sage leaves without stems. | 2. Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer. | 3. Shred chicken (without skin), add to simmering stock. | 4. Beat egg yolks. | 5. Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat. | 6. Add vinegar, pepper, ginger and salt to taste. | 7. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsley 3 sprigs 1.08 0.1899 0.0891 0.0237
    hyssop 3 sprigs - - - -
    sage 3 leaves - - - -
    chicken stock 5 cups 432.0 42.36 30.24 14.4
    mace 1 pinch ground 0.5047 0.0537 0.0071 0.0344
    clove 1 pinch ground 0.3596 0.086 0.0078 0.0171
    saffron 1 pinch 0.1356 0.0286 0.005 0.0026
    salt - - - -
    chicken 12 ounces cooked 724.2 0.442 62.321999999999996 50.422
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    cider vinegar 1/2 teaspoon 0.525 0.0233 0.0 0.0
    white pepper - - - -
    ginger ground - - - -

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



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