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Topfenknodel

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)140.1105
Energy (kCal)3894.3019
Carbohydrates (g)618.8019
Total fats (g)92.5583
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour light cream over diced white bread, allow to soak in, stir until smooth. Beat together butter and egg yolks until foamy, add cottage cheese and salt, fold in white bread soaked in cream. | 2. Whip egg whites, add to mixture, then carefully fold in flour and semolina. Let mixture sit in refrigerator for about one hour. Form small round dumplings, drop these into simmering, lightly salted water, turn off heat, let dumplings heat for about 12 minutes. | 3. In a small skillet, fry the fresh breadcrumbs in the butter until toasty and fragrant. | 4. Toss finished dumplings in buttered breadcrumbs and serve with choice of fruit sauce(s): strawberry, raspberry, apricot, etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 2/3 2/3 unsalted 228.0 10.475999999999999 7.124 19.2
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    cottage cheese 5 1/3 ounces 147.6533 5.0925 16.7541 6.4787
    white bread 7 3/4 ounces diced 340.5483 49.5223 23.9702 5.2071
    cream 4 1/2 ounces 420.99 8.4836 4.6309 44.2422
    cake flour 2 2/3 2/3 1322.5067 285.0696 29.9573 3.1419
    semolina 2 1/8 1/8 1277.55 258.4555 44.9981 3.7262
    egg white 2 34.32 0.4818 7.194 0.1122
    salt 1/16 ounce 13.2536 0.0 0.0895 1.4264
    butter 2 tablespoons melted 228.0 10.475999999999999 7.124 19.2
    white breadcrumb 1 cup - - - -

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



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