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Rote Grütze German Mixed Berry Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3722
Energy (kCal)1157.122
Carbohydrates (g)283.5179
Total fats (g)3.0938
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash fruit and pick through for stems (reserve 3/4 cup). | 2. Combine the remaining fruit with water (reserving 1 cup), and sugar in a saucepan. | 3. Bring to a boil and cook fruit over medium heat until done but still holding its shape. | 4. Sweeten to taste with more sugar, if needed. | 5. Stir corn starch into reserved water until dissolved and stir into the juice. | 6. Bring to boil, cook until thickened, and remove from heat. | 7. Blend in the rum if desired. | 8. Mash reserved, uncooked fruit in blender and stir into the thickened juice. | 9. Eat Rote Grütze either hot or cold and serve with cold milk or cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry 2 1/4 lbs sour assorted assorted 510.292 124.3071 10.2058 3.0618
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    water 1 quart - - - -
    cornstarch 1/2 cup 243.84 58.4128 0.1664 0.032
    rum 1 cup - - - -
    milk - - - -

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



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