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Spiced Souffle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.4277
Energy (kCal)1533.9892
Carbohydrates (g)139.478
Total fats (g)86.2241
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Butter 6 ramekins; sprinkle each with granulated sugar. | 2. Pour 2 cups water into a deep baking pan; place in oven. | 3. Preheat oven to 350F (175C). | 4. In a medium bowl, cream butter and 1/4 cup granulated sugar until light and fluffy. | 5. Slowly and gently beat in egg yolks. | 6. Stir in 1/2 of the gingersnap- and vanilla-cookie crumbs. | 7. Add cinnamon, cloves, candied-fruit peels and lemon peel. | 8. In a large bowl, whisk or beat egg whites with remaining 1/4 cup granulated sugar until stiff and glossy. Fold beaten egg whites and remaining cookie crumbs into egg-yolk mixture. | 9. Divide mixture evenly among buttered ramekins; smooth surfaces. Place ramekins in hot water in baking pan. Water should come half-way up sides of ramekins. | 10. Bake 25 to 30 minutes. To serve, dust with powdered sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    egg 6 separated 429.0 2.16 37.68 28.53
    gingersnap crumb 1 cup - - - -
    vanilla cookie crumb 1/2 cup - - - -
    cinnamon 1/8 teaspoon ground - - - -
    clove 1/8 teaspoon ground 0.7192 0.172 0.0157 0.0341
    lemon peel 2 tablespoons diced candied 5.64 1.92 0.18 0.036000000000000004
    orange peel 2 tablespoons diced candied 11.64 3.0 0.18 0.024
    lemon zest 1/2 grated - - - -
    sugar powdered - - - -

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



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