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Apfelbrotsuppe (Apple and Pumpernickel Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3635
Energy (kCal)1026.1735
Carbohydrates (g)270.5081
Total fats (g)2.5107
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine apples and water in a saucepan. | 2. Add bread and cook over medium heat for 20 minutes, or until apples are very soft. | 3. Force the apple mixture through a sieve, or puree in a food processor. | 4. Return mixture to pan and reheat. | 5. Add sugar, currants and cinnamon. | 6. Cook over medium heat for 10 minutes. | 7. Add lemon juice and rind. | 8. Cook 5 minutes more. | 9. Serve very hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apple 8 peeled cored sliced 829.44 220.4928 4.6656 2.2464
    water 2 quarts - - - -
    pumpernickel bread 6 slices squeezed - - - -
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    currant 1/4 cup seedless used 17.64 4.3064 0.392 0.1148
    cinnamon 1/8 teaspoon - - - -
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    lemon 1 tablespoon grated rind 3.8425 1.2349 0.1458 0.0397

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



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