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Spaetzle - Hungarian

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7069.59
Energy (kCal)433924.5
Carbohydrates (g)94955.13
Total fats (g)1696.965
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix flour, eggs, and a little salt with water into a paste. Do not beat! | 2. Drop bit by bit into boiling salted water (the more the better). | 3. Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water. | 4. Cook for 1-2 minutes then strain (and rinse, optional). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 750 433710.0 94954.05 7050.75 1682.7
    egg 3 214.5 1.08 18.84 14.265
    salt - - - -
    water 1/2 0.0 0.0 0.0 0.0

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



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