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Cornish New Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5735
Energy (kCal)143.3578
Carbohydrates (g)0.7837
Total fats (g)9.5294
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender. | 2. Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy essence, vinegar and 1 teaspoons of cold water; stir in the cream. | 3. When the potatoes are cooked, drain thoroughly and toss with the dressing. | 4. Serve warm or cold, garnished with the snipped chives. | 5. For Vegearian option use the chopped fresh herbs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 1 1/2 1/2 - - - -
    egg 2 hard-boiled 143.0 0.72 12.56 9.51
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    caster sugar 1 teaspoon - - - -
    anchovy essence herb such 1/4 teaspoon chopped chives - - - -
    tarragon vinegar 1 teaspoon - - - -
    double cream 5 fluid - - - -
    chive snipped - - - -

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



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