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German Silesian Pork and Dried Fruit (schlesisches Himmelreich)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)133.4874
Energy (kCal)3847.2645
Carbohydrates (g)105.2028
Total fats (g)320.6157
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dust the inside of a cooking bag with flour. | 2. Place meat and fruit in cooking bag; sprinkle with brown sugar. Pour wine over all. | 3. Tie bag securely. | 4. Puncture 4 small holes about 4 inches apart in top of bag. | 5. Place bag in shallow roasting pan. | 6. Cook in a slow oven (325 F.) 1 1/2 hours. Place meat on serving platter; arrange fruit around meat. Serves 4-6. | 7. NOTE: Look for roasting bag where they sell plastic wrap and parchment paper. | 8. World’s Best Recipes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    pork 2 lbs rolled boneless 3411.072 0.0 126.1915 318.155
    apricot 1 cup 74.4 17.236 2.17 0.6045
    prune 1 cup pitted dried 245.7 65.05199999999999 2.0358 0.46799999999999997
    brown sugar 1/4 cup granulated 79.95 15.002 2.5025 1.248
    white wine 1/2 cup - - - -
    roasting bag - - - -

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



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