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Ollebrod (Beer and Bread Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.047
Energy (kCal)643.1052
Carbohydrates (g)120.3457
Total fats (g)7.7177
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Break bread into pieces and soak in water. | 2. Cook, stirring, until it becomes a thick, smooth mush. | 3. Add beer, sugar, cinnamon, lemon rind, salt and lemon juice. | 4. Simmer for 20 minutes. | 5. If soup is too thick, add a little water. | 6. Discard cinnamon stick. | 7. Top with whipped cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpernickel bread 1/2 lb 587.4028 106.3675 0.0227 7.7111
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    beer 2 1/4 cups - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    cinnamon 1 stick - - - -
    lemon 1/2 grated rind 0.6404 0.2058 0.0243 0.0066
    salt - - - -
    lemon juice - - - -
    cream whipped - - - -

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



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