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Zuricher Eintopf (Hot Pot Zurich Style)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.0153
Energy (kCal)2882.928
Carbohydrates (g)51.1497
Total fats (g)250.9995
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put margarine in a pot and heat, roast meat gently. | 2. Steam onions and garlic until glassy. Add cumin, salt and pepper. | 3. Put half of the savoy onto the meat, add crushed rosemary and thyme. | 4. Add potatoes and carrots, then put the rest of the savoy on top of it. | 5. Again add some spices. | 6. Add white wine, cover and steam for about 5 - 10 minutes. | 7. Add water and stew for about 1 hour, until meat is tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 1/2 cubed 2558.304 0.0 94.6436 238.6163
    margarine 1 tablespoon 101.37899999999999 0.1269 0.1269 11.3505
    onion 3 cut 192.0 44.832 5.28 0.48
    garlic 1 hacked 4.47 0.9918 0.1908 0.015
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    salt 1 teaspoon - - - -
    savoy cabbage 1 cut 18.9 4.27 1.4 0.07
    potato 4 -6 peeled sliced - - - -
    carrot 2 -3 peeled sliced 0.0 0.0 0.0 0.0
    white wine 1/2 cup - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    spice - - - -

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



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