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Krentenbrood van Bakker Veerman (Currant and Raisin Bread)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)43.0209
Energy (kCal)5775.8005
Carbohydrates (g)1210.2991
Protein (g)169.7381
  • Cuisine

    European >> Belgian >> Dutch

  • Dietary Style

  • Preparation Time

    Cooking Time - 45 minutes, Preparation Time - 25 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    currant 3 1/2 cups 246.96 60.2896 5.4879999999999995 1.6072
    raisin 3 cups 1494.9 393.624 16.7805 2.2769999999999997
    peel 1/2 cup candied 22.56 7.68 0.72 0.14400000000000002
    bread flour 7 1/4 cups 3585.6325 720.4042 118.9914 16.4879
    cinnamon 1 teaspoon ground - - - -
    yeast 4 44.4 4.9008 5.7312 0.21600000000000003
    white sugar 2 teaspoons 32.508 8.3983 0.0 0.0
    lukewarm water 1 cup divided - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    egg 2 143.0 0.72 12.56 9.51
    salt 1 teaspoon - - - -
    butter 2 teaspoons 57.0 2.6189999999999998 1.781 4.8

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



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