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Vanillesosse (Vanilla Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.4609
Energy (kCal)1290.7595
Carbohydrates (g)233.8572
Total fats (g)33.5245
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift together into top of a double boiler the sugar, cornstarch and salt. | 2. Add 2 cups boiling water stirring well. Stirring gently and consistently, bring mixture rapidly to boiling over direct heat and cook for 3 minute | 3. Place top portion over simmering water in bottom half. Cover and cook for 12 min, stirring three or four times. | 4. Slightly beat the egg yolk then, while stirring vigorously, add 3 tbsp of the hot mixture to the yolk. Immediately blend into the double boiler mixture. | 5. Cook over simmering water 3 to 5 min, stirring slowly to keep mixture cooking evenly. | 6. Remove from heat and blend in butter, vanilla extract and nutmeg. | 7. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    salt 1/4 teaspoon - - - -
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    butter 1/4 cup 342.0 15.714 10.686 28.8
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997

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



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