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The Professor's Glogg

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4381
Energy (kCal)6229.815
Carbohydrates (g)595.0041
Total fats (g)442.0685
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 6-8 quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and slightly crushed cardamoms, whole cloves, ginger and cinnamon. | 2. Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar. | 3. Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot "Glogg" in mugs. | 4. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red wine 2 quarts - - - -
    muscatel 2 quarts 37.825 0.0 8.415 0.2125
    vermouth 1 pint sweet 37.825 0.0 8.415 0.2125
    angostura bitter 2 tablespoons 37.825 0.0 8.415 0.2125
    raisin 2 cups 996.6 262.416 11.187000000000001 1.518
    orange - - - -
    cardamom 12 crushed 74.64 16.4328 2.5824 1.608
    clove 10 57.54 13.7613 1.2537 2.73
    ginger 1 piece - - - -
    cinnamon 1 stick - - - -
    aquavit 1 1/2 1/2 37.825 0.0 8.415 0.2125
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    almond 2 cups blanched peeled 3854.24 0.0 0.0 436.0

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



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