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New Orleans Eggs with Brandy Cream Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)197.5032
Energy (kCal)3841.4946
Carbohydrates (g)227.2404
Protein (g)289.6752
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)
    butter 1 lb unsalted 1368.0 62.856 42.744 115.2
    backfin crab meat 1 1/2 lb 605.2014 0.0 134.6403 3.4
    butter 1 cup melted unsalted 1368.0 62.856 42.744 115.2
    flour 1 1/4 cups 722.85 158.2567 11.7512 2.8045
    milk 40 fluid - - - -
    salt substitute 3/4 teaspoon 605.2014 0.0 134.6403 3.4
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    brandy 2 fluid 605.2014 0.0 134.6403 3.4
    egg 16 1144.0 5.76 100.48 76.08
    water 3 quarts - - - -
    white vinegar 24 fluid - - - -

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



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