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Oxford Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.1005
Energy (kCal)353.3893
Carbohydrates (g)82.6671
Total fats (g)0.5001
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook shallots in a little water for 1 or 2 minutes. | 2. Drain. | 3. Cut off thinnest possible peeling from the orange and lemon. | 4. Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes. | 5. Drain. | 6. Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl. | 7. Mix well. | 8. Makes about 1 cup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 3 minced 345.6 80.64 12.0 0.48
    orange 1 1.7625 0.4406 0.0352 0.0045
    lemon 1 1.2808 0.4116 0.0486 0.0132
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    cayenne 1 dash - - - -
    red currant jelly 1/3 cup melted - - - -
    port wine 1/3 cup - - - -
    mustard 1/2 teaspoon prepared 0.1575 0.0272 0.0167 0.0024
    ginger 1 dash - - - -

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



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