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Butter With Rosemary or Other Edible Flowers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.6498
Energy (kCal)1428.552
Carbohydrates (g)66.2983
Total fats (g)120.0254
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove butter from refrigerator and let it soften at room temperature. | 2. Chop your fresh picked flowers with a knife. | 3. Stir it with a fork and add the flowers and white pepper. | 4. Mix well and form again a stick with butter. | 5. Wrap it in silicone foil ( or aluminum foil) and if you want shape it round, as triangle or as you like. | 6. Cool in refrigerator for a day. | 7. Cut it into thin slices and serve as desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 250 g salted 1425.0 65.475 44.525 120.0
    rosemary edible 1/2 cup - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    salt coarse - - - -

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



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