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Floating Swedish Cream

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7323
Energy (kCal)1024.428
Carbohydrates (g)250.414
Total fats (g)0.5785
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium saucepan over low heat, heat the half-and-half, gelatin, and sugar for about 8-10 minutes, stirring frequently, until all the sugar is dissolved and steam starts to form. Do not boil. | 2. Remove from the heat and cool for about 5 minutes. With a wire whisk, stir in the sour cream and the extracts and combine thoroughly. Pour into a 9-inch glass pie plate and chill for 2-3 hours. Top with the sliced peaches and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    half 1 pint - - - -
    gelatin 1 package unflavored 323.85 76.925 6.63 0.0
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    cream 1 pint sour - - - -
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    almond extract 1/2 teaspoon - - - -
    peach 1 can sliced drained 90.045 22.0264 2.101 0.5772

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



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