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Trondheim Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.5434
Energy (kCal)923.875
Carbohydrates (g)140.8654
Total fats (g)38.9652
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine water, rice, raisins, and cinnamon and bring to a boil. | 2. Simmer until rice is tender, about 20 minutes. | 3. Whisk the flour into the cream and add. | 4. Bring to a boil. | 5. Simmer 1 to 2 minutes, until thickened. | 6. Stir in sugar and a few grains salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    rice 1/4 parboiled 169.7375 35.2656 3.4873 1.48
    raisin 1/3 cup 166.1 43.736000000000004 1.8645 0.253
    cinnamon 1 - - - -
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0

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



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