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Salzburger Nockerln With Preserves

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.2223
Energy (kCal)567.35
Carbohydrates (g)24.8493
Total fats (g)29.4001
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 450 degrees | 2. Place four 9" oval au gratin dishes (or one large oval glass/ceramic lasagna dish) on a baking sheet. | 3. In each small dish place 1 teaspoon butter and 1 teaspoon preserves. (If you are using a lasagna pan, smear the bottom with the butter and then with preserves.). | 4. Combine egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric hand mixer at high speed until stiff peaks form. | 5. Beat egg yolks with granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Lightly smooth the surface of each peak and valley. | 6. Bake for 8 minutes, until puffed and golden. | 7. Dust with confectioners' sugar and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 teaspoons unsalted 114.0 5.2379999999999995 3.562 9.6
    red currant preserve grape 4 teaspoons - - - -
    egg white 9 154.44 2.1681 32.373000000000005 0.5049
    vanilla sugar 1/2 cup - - - -
    lemon zest 1/2 - - - -
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    sugar 1/4 cup granulated 79.95 15.002 2.5025 1.248
    purpose flour 1/2 cup sifted - - - -
    confectioner ' sugar - - - -

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



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