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Dutch Strickle Sheets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)166.17
Energy (kCal)8643.3367
Carbohydrates (g)1733.0528
Total fats (g)102.3129
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine eggs, milk and butter. | 2. Add softened yeast, salt, sugar and enough flour to make a thin batter. | 3. Beat all together (about five minutes); cover and set bowl in a warm place overnight. | 4. Add enough flour to make a soft dough; knead lightly and set to rise again. | 5. Roll dough 1 inch thick and fit into greased. | 6. baking pans. | 7. Let rise again. | 8. Prepare topping by mixing sugar with flour; add butter and cream well; add boiling water and beat. | 9. Spread over dough just before baking. | 10. Bake at 400F for about 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 4 cups 595.36 46.6528 30.744 31.9152
    egg 4 beaten 286.0 1.44 25.12 19.02
    butter 4 tablespoons melted 342.0 15.714 10.686 28.8
    salt 1 teaspoon - - - -
    yeast cake 1 25.2167 0.0 5.61 0.1417
    water 1/2 cup 0.0 0.0 0.0 0.0
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    flour 10 cups 5782.8 1266.0539999999999 94.01 22.436
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    flour 4 tablespoons 5782.8 1266.0539999999999 94.01 22.436
    butter 1/2 cup 342.0 15.714 10.686 28.8
    water 1/4 cup boiling 0.0 0.0 0.0 0.0

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



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