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Dutch Kitchen Ham Gravy for Verenika, Spaetzle, Egg Noodles, Etc

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.0001
Energy (kCal)1231.0538
Carbohydrates (g)19.934
Total fats (g)88.0478
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out. | 2. Pour in the buttermilk, evaporated milk, sour cream, and ham base. | 3. Heat through, but do not bring to a boil. | 4. Mix the cornstarch (I start with a tablespoon or two) with cold water and stir into the gravy. Keep stirring for a minute or two to keep it from settling at the bottom. Repeat this until it is the consistency you want. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ham steak 1 cubed 403.4676 0.0 89.7602 2.2667
    buttermilk 1 quart - - - -
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    cream 1 container sour - - - -
    ham soup base adjust 3 tablespoons 403.4676 0.0 89.7602 2.2667
    cornstarch - - - -

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



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