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Rabarbersoppa (Rhubarb Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.5447
Energy (kCal)1067.889
Carbohydrates (g)259.4022
Total fats (g)1.8824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash fresh rhubarb and remove skins. | 2. Cut in pieces and cook in 6 cups of water and the sugar until tender. | 3. Add a little water to potato flour or cornstarch and add to rhubarb, stirring until slightly thickened. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 2 lbs 190.50900000000001 41.1862 8.1647 1.8144
    water 6 cups 0.0 0.0 0.0 0.0
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    salt 1 pinch - - - -
    potato flour 2 tablespoons 71.4 16.62 1.38 0.068

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



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