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Strawberries in Orange Butterscotch Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.2911
Energy (kCal)656.0025
Carbohydrates (g)47.5622
Total fats (g)50.6835
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Hull strawberries, and if large, slice in half. | 2. Melt butter in a medium sized pan, add brown sugar and cook until sugar is just starting to melt. | 3. Add the orange juice and rind, and cook stirring until sugar has dissolved. | 4. Stir in the cream. | 5. Add the strawberries and warm through gently. | 6. (Take care not to overheat strawberries as they can otherwise become acidic in taste.) Warm brandy separately, light, and pour over strawberries. | 7. Serve over vanilla icecream or crepes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 1 pint 114.24 27.4176 2.3919 1.071
    dark brown sugar 3 tablespoons - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    orange 1 1.7625 0.4406 0.0352 0.0045
    orange 1 -2 teaspoon grated rind 1.7625 0.4406 0.0352 0.0045
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003
    brandy 3 tablespoons - - - -

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



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