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Sir James's Beetroot Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.7799
Energy (kCal)256.3537
Carbohydrates (g)27.2374
Total fats (g)12.8622
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the sauce, beat the egg yolks well in a basin, then add the mustard, pepper and salt. | 2. The drop by drop add the olive oil and the vinegars, beating well with a fork or whisk as for a mayonnaise. | 3. When the mayonnaise has "taken", add the whipped cream. Keep cold. | 4. Just before serving slice the beetroot and cover with the sauce, poured over the salad not mixed inches. | 5. Theodora Fitzgibbon notes: Sir James remarks: "A spendthrift for oil, a miser for vinegar, and a lunatic to mix it!" Nowadays, of course, a good mechanical mixer may be used in place of the lunatic. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 2 cooked 116.96 26.0032 4.3792 0.4624
    egg yolk 2 raw 109.48 1.2206 5.3924 9.0236
    mustard 1/4 teaspoon prepared 0.0787 0.0136 0.0083 0.0012
    olive oil 1/4 29.835 0.0 0.0 3.375
    chili vinegar 3/4 tablespoon - - - -
    tarragon vinegar 3/4 tablespoon - - - -
    cream 1/4 pint whipped - - - -
    salt - - - -
    pepper - - - -

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



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