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Frankfurter Gruntz

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.3756
Energy (kCal)7167.8422
Carbohydrates (g)361.4118
Total fats (g)639.6375
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice pound cake into 1/2 inch horizontal layers. | 2. Set aside. | 3. FILLING: Combine pudding mix, milk and salt and cook until thickened. | 4. Cover and refrigerate for 1/2 hour. | 5. Cream butter and sugar until fluffy. | 6. Stir into cooled pudding. | 7. ALMONDS: In a skillet melt 1/4 cup butter. | 8. Add almonds and cook until golden brown. | 9. Cool. | 10. Grind until consistency of corn meal. | 11. TO ASSEMBLE CAKE:. | 12. Cover cake layers with pudding. | 13. Frost top and sides of cake with pudding. | 14. Top with ground almonds. | 15. Store cake covered in refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cake 16 ounces thawed 4009.7522 0.0 0.0 453.5919
    milk 2 cups 297.68 23.3264 15.372 15.9576
    salt 1/2 teaspoon - - - -
    vanilla pudding mix 2 packages 746.46 183.942 0.0 1.188
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    butter 3/4 sweet 64.125 2.9464 2.0036 5.4
    almond 3/4 cup slivered 1445.34 0.0 0.0 163.5
    butter 1/4 cup 64.125 2.9464 2.0036 5.4

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



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