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Venison Pie With Sour Cream and Rosemary Crust

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)15988.2757
Energy (kCal)451761.52
Carbohydrates (g)65394.2953
Protein (g)11500.4652
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cake flour 550 272767.0 58795.605 6178.7 648.01
    butter 250 cut 21375.0 982.125 667.875 1800.0
    cream 250 sour 113850.0 2662.25 1403.0 11126.25
    rosemary 10 -15 chopped 0.0 0.0 0.0 0.0
    butter 50 21375.0 982.125 667.875 1800.0
    olive oil 50 5967.0 0.0 0.0 675.0
    venison 2 kg - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    celery rib 2 chopped 222.5 0.0 49.5 1.25
    carrot 2 chopped 104.96 24.5248 2.3808 0.6144
    flour 100 seasoned 36456.0 2681.28 3176.04 1734.6
    clove 4 cloves - - - -
    rosemary 3 twigs 0.0 0.0 0.0 0.0
    white wine 125 - - - -
    sherry 50 sweet 222.5 0.0 49.5 1.25
    worcestershire sauce 30 397.8 99.24600000000001 0.0 0.0
    tomato paste 30 393.6 90.76799999999999 20.736 2.256
    water 500 ml boiling 0.0 0.0 0.0 0.0
    onion 2 cut 64.0 14.944 1.76 0.16
    garlic clove 2 chopped 222.5 0.0 49.5 1.25
    black mushroom 250 g peeled cut 222.5 0.0 49.5 1.25
    apricot jam 50 ml 163.66 43.5525 0.4734 0.1353

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



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