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Gule Aeter - Danish Pea Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1879.9046
Energy (kCal)59475.7576
Carbohydrates (g)275.7633
Total fats (g)5585.2169
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all the ingredients into a large pot, bring to the boil and simmer for 1 1/2 hours. | 2. Remove the hock from the soup and remove the meat from the bone, chop into small pieces and put back into soup. | 3. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow pea 2 cups split 403.4676 0.0 89.7602 2.2667
    water 1 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    bacon 500 chopped 58380.0 179.2 1766.8 5556.6
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    leek 3 chopped 162.87 37.7805 4.005 0.8009999999999999
    carrot 3 peeled chopped 157.44 36.7872 3.5712 0.9216
    potato 3 peeled chopped - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    ham hock 1 smoked 403.4676 0.0 89.7602 2.2667
    vienna sausage 125 g chopped 287.5 3.25 13.125 24.25
    salt pepper 403.4676 0.0 89.7602 2.2667

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



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