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Carrot Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.0058
Energy (kCal)483.7707
Carbohydrates (g)22.9661
Total fats (g)38.49
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook carrots in salted water until done. Drain and reserve 1/2 cup liquid. Place carrots in blender (or mixer or food processor) and add the 1/2 cup liquid, then add the evaporated milk. | 2. Blend for just a few seconds, then add other ingredients and blend until smooth. Pour into buttered casserole. | 3. Bake uncovered at 350F for 1 hour or until firm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 lb uncooked 26.24 6.1312 0.5952 0.1536
    carrot 1/2 cup 26.24 6.1312 0.5952 0.1536
    milk 1/2 cup evaporated 276.0 6.648 2.748 28.608
    fine breadcrumb 1/3 cup - - - -
    egg 2 143.0 0.72 12.56 9.51
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    salt 1/2 teaspoon - - - -

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



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