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Carrot Pudding (Savoury)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.6183
Energy (kCal)1916.7773
Carbohydrates (g)160.1913
Total fats (g)127.259
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 250F. | 2. Butter a 1 1/2 quart souffle dish or pan. | 3. Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth. | 4. Pour into prepared souffle dish or pan. | 5. Bake for 40 minutes. | 6. Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle. | 7. Bake 10 minutes longer to caramelize slightly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 peeled cooked 52.48 12.2624 1.1904 0.3072
    egg 3 214.5 1.08 18.84 14.265
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    nutmeg 1/8 teaspoon 1.4438 0.1355 0.0161 0.0999
    walnut 1/4 cup chopped 481.78 0.0 0.0 54.5
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    butter 3 teaspoons softened 684.0 31.428 21.372 57.6
    corn flake 1/4 cup crushed 24.99 6.1607 0.413 0.0637

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



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