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Ochsenschwanzsuppe (Oxtail Soup)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)51.7244
Energy (kCal)1363.5432
Carbohydrates (g)31.3536
Protein (g)188.4445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oxtail 2 lb disjointed 806.9352 0.0 179.5204 4.5333
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    water 8 cups 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    peppercorn 4 100.76799999999999 0.6253 0.2144 10.9701
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    carrot 1/2 cup diced 26.24 6.1312 0.5952 0.1536
    celery 1 cup diced 16.16 2.9997 0.6969 0.1717
    bay leaf 1 - - - -
    tomato 1/2 cup drained 20.7 4.59 1.08 0.18
    thyme 1 teaspoon crushed dried 0.8079999999999999 0.1956 0.0445 0.0134
    flour 1 tablespoon unbleached 22.568 1.6598 1.9661 1.0738
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    madeira wine 1/4 cup 806.9352 0.0 179.5204 4.5333

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



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