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Pennsylvania Dutch Classic Devils

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.0579
Energy (kCal)1482.7001
Carbohydrates (g)206.6716
Total fats (g)46.7856
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain beets, reserving juice. Set beets aside for another use. | 2. In medium saucepan, combine reserved beet juice, vinegar, sugar and spices. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. | 3. Arrange eggs in 1-quart jar or container with tight-fitting lid. | 4. Pour hot mixture over eggs. Cover tightly. Allow to cool at room temperature. | 5. Refrigerate to blend flavors, at least 24 hours. | 6. Cut eggs in half lengthwise. Remove yolks and set whites aside. | 7. In small bowl, mash yolks with fork. Stir in remaining ingredients except egg white halves. | 8. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half. | 9. Chill to blend flavors. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 1 jar pickled - - - -
    white vinegar 1 3/4 3/4 74.97 0.1666 0.0 0.0
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    allspice 1 1/2 1/2 7.4955 2.0554 0.1736 0.2477
    cinnamon 1 halved - - - -
    egg 6 hard-cooked peeled 429.0 2.16 37.68 28.53
    mayonnaise 3 tablespoons reduced fat 162.45 0.0 0.1665 18.0
    mustard 1 teaspoon prepared 0.315 0.0545 0.0334 0.0049
    worcestershire sauce 1/2 teaspoon 2.21 0.5514 0.0 0.0
    lemon juice 1/4 teaspoon 0.2796 0.0877 0.0044 0.003
    salt 1/8 teaspoon - - - -

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



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