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Dublin Coddle II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.1696
Energy (kCal)1577.1714
Carbohydrates (g)0.9622
Total fats (g)126.4004
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place sausage and ham in boiling water and cook for 5 minutes. | 2. Drain meat, but reserve the liquid. | 3. Put meat into a large saucepan along with the onions, potatoes and parsley. | 4. Add enough of the reserved liquid to almost, but not quite cover the contents of the saucepan. | 5. Cover and simmer gently for 1 hour, or until the liquid is reduced by half and all the ingredients are cooked through but not soggy. | 6. Season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork sausage 1 1/2 cut 1571.6994 0.0 101.7182 126.2803
    ham 1 1/2 smoked cut - - - -
    water 1 quart boiling - - - -
    yellow onion 2 peeled sliced - - - -
    potato 2 peeled sliced - - - -
    parsley 4 tablespoons chopped 5.472 0.9622 0.4514 0.1201
    salt pepper - - - -

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



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