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Norwegian Vegetable Soup (Fersk Suppe)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)217.0026
Energy (kCal)3101.1243
Carbohydrates (g)106.9345
Protein (g)173.9205
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef rib 2 lb 2485.728 0.0 158.8507 200.21900000000002
    soup 1 lb bone 312.9791 38.6461 8.2554 14.7871
    cold water 3 quarts - - - -
    salt 1 tablespoon - - - -
    onion 1 1/2 cups chopped 96.0 22.416 2.64 0.24
    carrot 1 1/4 cups chopped 65.6 15.328 1.4880000000000002 0.384
    cabbage 1 cut 22.25 5.162000000000001 1.1392 0.08900000000000001
    nutmeg 1 11.55 1.0844 0.1285 0.7988
    beef bouillon cube 2 0.7 0.004 0.114 0.022000000000000002
    salt 2 1/2 1/2 - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    white sauce 2 cups - - - -
    sugar 4 teaspoons 73.416 18.3632 0.0 0.0
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    horseradish 2 tablespoons 14.4 3.387 0.354 0.207

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



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