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Kirschsuppe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0486
Energy (kCal)111.4048
Carbohydrates (g)27.9564
Total fats (g)0.0132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the pits and stems from the cherries and put aside. Place one half of the pits in a clean kitchen towel and roughly crush with a mallet. Keep the other half of the pits whole. Zest and juice the lemon. In a large pan mix the crushed and whole pits, stems, wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve making sure all the pits are removed. Stir one cup of the creme fraiche and all but 1/4 of the cherries. Simmer on low for 5 minutes stirring often. Remove from the heat and puree in a blender. Chill in the fridge overnight. When serving swirl in the creme fraiche and add the remaining cherries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black cherry 1 1/2 1/2 ripe - - - -
    white wine 2/3 cup - - - -
    cinnamon 1 - - - -
    water 2/3 cup 0.0 0.0 0.0 0.0
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    creme fraiche 1 1/4 cups - - - -
    brandy 2 tablespoons - - - -

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



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