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Mock Baccalla Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.179
Energy (kCal)592.0217
Carbohydrates (g)21.9433
Total fats (g)17.1305
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the cod, olive oil, salt and water in a saucepan. | 2. Bring the water to a boil. | 3. Reduce heat to a simmer and poach gently for 10 minutes. | 4. Drain, rinse, and cool. | 5. Flake cod with a fork. | 6. Combine remaining ingredients. | 7. Add cod, stir together gently. | 8. Place covered in the refrigerator for 2-4 hours or overnight. (The fish absorbs more flavor). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cod 1 lb 371.7342 0.0 80.7388 3.0373
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt 1 teaspoon - - - -
    water 1 quart - - - -
    celery 2 cups diced 32.32 5.9994 1.3938 0.3434
    onion 1 cup diced 64.0 14.944 1.76 0.16
    olive oil 1/4 cup 119.34 0.0 0.0 13.5
    white wine vinegar 2 tablespoons - - - -
    parsley 1 tablespoon dried 1.368 0.2405 0.1129 0.03
    basil 1 tablespoon dried 0.6095 0.0702 0.0835 0.017
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    salt pepper red - - - -

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



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