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Sauerkraut Viennese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.2051
Energy (kCal)1955.2041
Carbohydrates (g)37.274
Total fats (g)173.9697
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Place sauerkraut, cloves, bay leaf and salt in sauce pan; cook until the liquid has evaporated. | 3. Remove cloves and bay leaf, add sour cream and reheat. | 4. Bake sausages in oven until brown. | 5. Place sauerkraut on a platter and top with baked sausages. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sauerkraut 3 cups 80.94 18.2328 3.8766 0.5964
    clove 3 17.262 4.1284 0.3761 0.8190000000000001
    bay leaf 1 - - - -
    salt 1/2 teaspoon - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    link sausage 1 lb 1401.6021 4.2638 54.3404 128.0493

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



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