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Rodgrod Med Flod

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.8722
Energy (kCal)1185.7312
Carbohydrates (g)292.7792
Total fats (g)0.4728
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and pick over the fruit, then crush the fruit with a fork. | 2. Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes. | 3. Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil. | 4. Measure the liquid and, if necessary, make up to 3 cups with water. | 5. Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar. | 6. Decorate with whipped cream and almonds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red currant 1 1/4 1/4 mixed 78.4 19.32 1.96 0.28
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    sugar 8 ounces 904.9158 226.3423 0.0 0.0
    vanilla essence - - - -
    potato flour 2 ounces 202.4154 47.1169 3.9122 0.1928
    white wine 4 tablespoons sweet - - - -
    cream whipped - - - -
    almond slivered - - - -

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



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