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Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5152
Energy (kCal)434.8983
Carbohydrates (g)112.577
Total fats (g)0.5336
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put all ingredients in a large saucepan in the order stated. Cook on low heat, stir a few times until reduced in volume by half. | 2. Cool. | 3. Put one cup in your blender, a mix of cooked raisins and liquid. | 4. Blend well. | 5. Put the balance of the raisin and liquid in the blender and blend well. | 6. Strain in a close mesh strainer for clear juice. | 7. Option: Leave pulverized raisins in juice and strain when you want to use. | 8. Pour into ice cube trays and freeze. | 9. When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe. | 10. Thaw cubes and measure the liquid after thawing for each individual recipe. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dark raisin 1 1/2 1/2 - - - -
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    cold water 3 1/2 cups 0.0 0.0 0.0 0.0
    allspice 1 tablespoon 15.78 4.3272 0.3654 0.5214
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    salt 1/4 teaspoon - - - -

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



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