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Spinach-Apple-Gouda Pie (Tourte De Blettes)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.5975
Energy (kCal)846.425
Carbohydrates (g)75.153
Total fats (g)56.0393
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak raisins in heated rum for 10 minutes. | 2. Roll out bottom crust, and line a 9" baking dish. | 3. Mix all filling ingredients well, and put into bottom crust. Put on top crust, crimp edges well, and prick a few times to create air vents. | 4. Bake at 350 until golden brown, about 40 minutes. Cool and dust with confectioner's sugar. | 5. Freezes well. | 6. (I sometimes make these into little bite-sized appetizers by cutting the dough in 3" circles with a fluted biscuit cutter, adding 2 t filling, folding over, and sealing by crimping the edges with a fork.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pie shell 2 - - - -
    tart apple 2 peeled diced - - - -
    golden raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    dark rum 1/4 cup heated - - - -
    spinach 2 packages chopped thawed drained frozen - - - -
    pine nut 1/2 cup 454.275 8.829 9.2407 46.1498
    confectioner ' sugar 1/2 cup - - - -
    gouda cheese 1/2 diced - - - -
    egg 2 143.0 0.72 12.56 9.51
    currant jelly 2 tablespoons - - - -
    confectioner ' sugar - - - -

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



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