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Pizzelles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.68
Energy (kCal)3315.635
Carbohydrates (g)254.155
Total fats (g)246.53
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat electric pizzelle maker. | 2. Beat the eggs, sugar and salt | 3. add flour in small amounts and. | 4. alternate with the vegetabble oil. | 5. add anise oil | 6. beat until smooth | 7. brush or spray pizzelle maker with a little oil | 8. only for the first and second one (so it dosen't stick). | 9. Drop 1 teaspoon of batter on each of the two pizelle forms. | 10. Pizzelle will be done when the steam stops.(about 30 to 45 seconds). | 11. You can adjust the darkness of the pizlelle from light to dark (like mine lighter). | 12. Place on rack to cool and harden. | 13. You can also form into a cone when hot and the set on the rack to cool. (fill with ice cream, pudding, fruit or whatever you like). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 1/4 cups 1007.475 251.995 0.0 0.0
    egg 6 429.0 2.16 37.68 28.53
    salt 1/8 teaspoon - - - -
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0
    anise oil 1 teaspoon - - - -
    purpose flour 3 cups - - - -

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



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