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Cumberland Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6588
Energy (kCal)69.979
Carbohydrates (g)16.439
Total fats (g)0.1953
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch the rind in boiling water. | 2. Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil. | 3. Combine cornstarch with reserved juice and add to boiling mixture. | 4. Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened. | 5. Strain the sauce and add the blanched orange rind. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 1 julienned rind 1.7625 0.4406 0.0352 0.0045
    currant jelly 1/2 cup - - - -
    port wine 1/3 cup - - - -
    orange juice 1/3 cup 37.2 8.5973 0.5787 0.1653
    mustard 1/4 teaspoon 0.0787 0.0136 0.0083 0.0012
    ginger 1 pinch ground 0.1 0.0222 0.0023 0.0009
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    lemon juice 1 dash - - - -
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    salt pepper - - - -

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



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