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Norwegian Lefse

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.508
Energy (kCal)868.762
Carbohydrates (g)45.1215
Total fats (g)72.032
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature. | 2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size walls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. | 3. Cook on a hot (400ºF/200ºC) griddle until bubble form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 10 peeled - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    heavy cream 1/3 cup 136.0 1.0959999999999999 1.136 14.432
    salt 1 tablespoon - - - -
    white sugar 1 tablespoon 48.762 12.5975 0.0 0.0
    purpose flour 2 1/2 cups - - - -

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



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