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Spaetzle - Basic Recipe - Art Culinaire Issue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.0436
Energy (kCal)764.8695
Carbohydrates (g)47.0893
Total fats (g)39.5184
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer. | 2. In a bowl, stir all the ingredients together. | 3. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. | 4. When the spaetzle starts to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. | 5. Remove the dumplings and repeat the procedure with the remaining batter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 2 beaten 143.0 0.72 12.56 9.51
    flour 1 1/2 cups sifted 546.84 40.2192 47.6406 26.019000000000002
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    salt 1 teaspoon - - - -
    baking powder 1/4 teaspoon 0.6095 0.3185 0.0 0.0

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



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