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Gleasants French Chicken Soup Dumpling 1962

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.7107
Energy (kCal)91.9859
Carbohydrates (g)6.7505
Total fats (g)7.2563
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter, add the flour, salt, pepper and a dash of nutmeg. Add enough of the cold water to bring to a soft but non sticky dough. Do not knead the dough, just bring together. | 2. Roll out really thin on a floured board and cut into 2 inch squares. | 3. Drop into boiling soup broth or a thin stew and replace lid on pot. Cook at least twenty minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 cups - - - -
    salt 1 teaspoon - - - -
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    butter 1 tablespoon melted 85.5 3.9285 2.6715 7.2
    water - - - -

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



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