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Cotter's Kettle

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.2207
Energy (kCal)991.98
Carbohydrates (g)53.6368
Total fats (g)63.4359
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the vegetables to a boil in chicken stock; reduce heat to simmer and cook for 15 to 20 minutes or until vegetables are fork tender. | 2. Remove the skin from sausage, cut in thick slices, and add to vegetables. | 3. Adjust salt and pepper to taste and simmer covered for a few minutes. | 4. Serve with coarse grain mustard, dark rye bread and boiled potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88
    carrot 2 scrubbed sliced 59.04 13.7952 1.3392 0.3456
    leek 1 sliced - - - -
    rutabaga 1 1/2 cups cubed 77.7 18.102 2.2680000000000002 0.336
    kielbasa 3/4 768.84 13.2676 44.5655 59.8743
    salt pepper - - - -

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



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