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Olie Bollen (Dutch Fritters)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.4095
Energy (kCal)3528.734
Carbohydrates (g)717.3082
Total fats (g)40.088
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast and sugar in water. | 2. let stand in warm place for 30 minutes. | 3. Combine eggs, milk, syrup, raisins and yeast mixture in large kettle. Sift flour and salt into mixture and mix well for 2 to 3 minutes. | 4. Test a spoonful of dough to see if it will fall in lump form from the spoon. | 5. If not, add a little more water or milk. | 6. Let rise in warm place for 2 hours. | 7. Drop by tablespoonful into deep, hot fat. Fry until brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 1 package - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    egg 3 beaten 214.5 1.08 18.84 14.265
    milk 2 cups 297.68 23.3264 15.372 15.9576
    corn syrup 3 tablespoons 186.78 50.6814 0.0 0.132
    raisin 1 498.3 131.208 5.5935 0.759
    flour 4 cups 2313.12 506.4216 37.604 8.9744
    salt 1 tablespoon - - - -

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



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