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Tregaron Granny's Broth (Cawl Mamgu Treagon) Welsh

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.3036
Energy (kCal)276.4717
Carbohydrates (g)18.6321
Total fats (g)17.1646
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use a large saucepan and see that all the meat and vegetables are covered by water. | 2. Boil ingredients, except leek, together, and leave to simmer as long as you wish. | 3. Put the leek in 10 minutes before serving and let the cawl boil. | 4. Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. | 5. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. | 6. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. | 7. Croeso Cymreig. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bacon 1 1/2 1/2 175.14 0.5376 5.3004 16.6698
    parsnip 1/2 49.875 11.9633 0.7979999999999999 0.1995
    shin beef 1 25.2167 0.0 5.61 0.1417
    potato 1 - - - -
    white cabbage 1 25.2167 0.0 5.61 0.1417
    leek 1 - - - -
    carrot 1/2 26.24 6.1312 0.5952 0.1536
    oatmeal - - - -
    swede 1/2 25.2167 0.0 5.61 0.1417

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



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