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Havre Suppe - Oat Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.7419
Energy (kCal)24388.17
Carbohydrates (g)1258.4423
Total fats (g)2221.306
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer oats in water until soft, about an hour. | 2. Rinse prunes or raisins, cover with cold water and simmer until tender. | 3. Blanch almonds and mince. | 4. Bring milk slowly to a boil and add to soup with fruit and the water in which they were cooked, almonds, sugar, and salt. | 5. Heat thoroughly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oat 3/4 cup rolled 173.43 46.6851 12.1965 4.9562
    water 2 1/2 pints - - - -
    prune 18 cup pitted 4422.6 1170.9360000000001 36.6444 8.424
    almond 10 19271.2 0.0 0.0 2180.0
    milk 3 1/2 cups 520.94 40.8212 26.901 27.9258
    sugar - - - -
    salt - - - -

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



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