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Lekvar-prune filled perogies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9463
Energy (kCal)1282.2526
Carbohydrates (g)327.6948
Total fats (g)0.9072
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the prunes in a good sized saucepan-heavy bottom if you have one. | 2. Pour in water to cover, bring to a boil, reduce heat and cook over a"hard simmer/light boil. | 3. "You may need to add more water to prevent scorching. | 4. When prunes are soft puree in a food processor until smooth. | 5. If the prunes are in any way runny cook until thick. | 6. Make dough-or cut recipe in half and fill with prune filling. | 7. (see recipe#20108 for filling and crimping directions) Boil perogies in water until they float, drain. | 8. Fry in butter if you wish and serve with a dollop of vanilla ice cream or topping of your choice. | 9. Freeze whatever filling your not using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    perogies various traditional filling - - - -
    prune 1 lb pitted dried 476.2726 126.0988 3.9463 0.9072
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    water - - - -

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



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