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Betty Erlich's Potato Cake [ Gluten Free]

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.2686
Energy (kCal)839.0808
Carbohydrates (g)36.8316
Total fats (g)64.2132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 175 cel. | 2. Mash the potatoes throughly while warm. Use a potato ricer, if possible because there must be no lumps at all.Allow to cool. | 3. Mix in eggs yolks, ground almonds and lemon juice and grated lemon peel. Beat the egg whites until nearly stiff, then add the castor sugar and beat again. Fold beaten egg whites into the potaot mixture. Pour into a lightly buttered 19cm-20cm round or square cake tin and bake for about 40 minutes, or until a toothpick inserted in the centre of the cake comes out dry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 200 g cooked 154.0 34.98 4.1 0.18
    egg 4 separated 286.0 1.44 25.12 19.02
    caster sugar 160 - - - -
    almond 45 g blanched ground 397.8 0.0 0.0 45.0
    lemon 1 1.2808 0.4116 0.0486 0.0132

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



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