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Irish Cream Gingersnaps

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2122
Energy (kCal)35.12
Carbohydrates (g)0.6595
Total fats (g)0.1197
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thoroughly mix the marmalade and ground ginger. | 2. Put the whiskey, marmalade mix, lemon (or orange) rind and sugar in a bowl. | 3. Stir well, then leave the mixture to stand for at least 15 minutes. | 4. Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick. | 5. Beat the egg whites until stiff, and then fold into the cream mixture until well blended. | 6. Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes. | 7. Serve chilled, with brandy snaps or ginger snaps (cookies). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    irish whiskey 2 tablespoons - - - -
    lemon marmalade 2 tablespoons - - - -
    lemon zest 1 - - - -
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    caster sugar 2 tablespoons granulated - - - -
    heavy cream 10 fluid chilled - - - -
    egg white 2 34.32 0.4818 7.194 0.1122

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



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