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Red Currants With Eggedosis

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.3878
Energy (kCal)1038.294
Carbohydrates (g)150.123
Total fats (g)29.2058
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle a little sugar on currants and stir gently to mix. | 2. Let stand at room temperature 30 minutes, or until syrup begins to form | 3. Meanwhile, beat egg whites and salt until foamy. | 4. Gradually beat in sugar, beating until egg whites form stiff peaks. | 5. Beat egg yolks until thick. | 6. Mix vanilla into egg yolks. | 7. Gently fold egg whites into yolks. | 8. Spoon currants into stemmed glasses, reserving a few for garnish. | 9. Spoon egg mixture over currants. | 10. Top with reserved currants. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red currant 3 cups washed stemmed 188.16 46.368 4.704 0.672
    sugar 402.99 100.79799999999999 0.0 0.0
    egg 6 separated 429.0 2.16 37.68 28.53
    salt 1 pinch - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    vanilla 1 1/2 1/2 18.144000000000002 0.797 0.0038 0.0038

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



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