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Cherry Brandy Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.5775
Energy (kCal)1093.7365
Carbohydrates (g)271.4468
Total fats (g)1.3688
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and pit cherries. | 2. Cook in water to cover with cinnamon stick 1 hour. | 3. Discard cinnamon stick. | 4. Put cherries through a sieve and bring the juice to the boiling point. | 5. Soften the cornstarch with a little cold water, mix with the sugar and stir into the juice. | 6. Cook 10 to 12 minutes, stirring constantly. | 7. Remove from heat and stir in brandy. | 8. Serve cold on puddings, fruit cakes, pound or other cakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry 1 lb sour 226.7965 55.2476 4.5359 1.3608
    water 3 cups 0.0 0.0 0.0 0.0
    cinnamon 1 - - - -
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    brandy 4 tablespoons - - - -

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



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