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Muscat Cream Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1688.7987
Energy (kCal)136754.69
Carbohydrates (g)3210.3123
Total fats (g)13357.2598
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the sour cream, brown sugar and egg yolk in a medium-sized bowl. | 2. Beat for 5 minutes with an electric beater or until thick and glossy. | 3. Beat in the muscat. | 4. Cover and refrigerate for a minimum of 2 hours. | 5. Keeps for up to 3 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream 300 sour 136620.0 3194.7 1683.6 13351.5
    brown sugar 1/4 cup soft 79.95 15.002 2.5025 1.248
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    muscat liqueur 2 tablespoons - - - -

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



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