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Mead

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.4972
Energy (kCal)574695.5617
Carbohydrates (g)146088.7233
Total fats (g)0.0265
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the lemons and peel them thinly. | 2. Remove the pith. | 3. Slice the lemons and place them with the peel and sugar in a sufficiently large vessel. | 4. Bring half of the water to the boil and pour it over the lemons, peel and sugar. | 5. Stir and leave to stand covered for a while. | 6. Add the rest of the water cold. | 7. When the liquid is lukewarm add the yeast. | 8. Keep the mead at room temperature until it starts to ferment,about one day. | 9. Put a couple of raisins and 1 tsp of sugar into clean bottles, and strain the mead into the bottles. | 10. Loosely cork the bottles and store them in a cool place. | 11. The mead is ready when the raisins rise to the surface. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 5 0.0 0.0 0.0 0.0
    sugar 350 282093.0 70558.6 0.0 0.0
    brown sugar 350 292600.0 75529.3 92.4 0.0
    lemon 2 2.5617 0.8233 0.0972 0.0265
    yeast - - - -

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



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