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Swedish Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.3415
Energy (kCal)2815.636
Carbohydrates (g)95.4165
Total fats (g)265.9513
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve gelatine in water in a small bowl. In a heavy saucepan, combine cream, milk, salt and sugar over low heat. When sugar is dissolved, whisk in gelatin mixture and heat until smooth and gelatine is completely dissolved. Pour from saucepan into a large bowl with a pour spout. Cool slightly, stirring occasionally, but do not allow to set. | 2. Add vanilla extract and sour cream, stirring and folding. Pour the cream into individual dessert dishes, wine goblets, or an 8-cup mold. Chill covered at least 6 hours. Cream will set. Serve with fruit purée or eat plain. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain gelatin 2 envelopes - - - -
    cold water 1/4 cup 0.0 0.0 0.0 0.0
    cream 2 cups 1584.0 31.92 17.424 166.46400000000003
    milk 1 cup 148.84 11.6632 7.686 7.9788
    salt 1/4 teaspoon - - - -
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    cream 2 cups sour 910.8 21.298000000000002 11.224 89.01

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



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