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Sylte

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)171.2396
Energy (kCal)1724.8996
Carbohydrates (g)6.7396
Total fats (g)109.1019
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place meat in a stockpot with water just to cover. | 2. Add seasonings and simmer slowly for 1 1/2 to 2 hours or until tender. | 3. Remove meat and chop very fine. | 4. Strain liquid. | 5. Return meat to liquid, add lemon juice and vinegar. | 6. Boil for five minutes, then pour into a mold and cool (to facilitate unmolding, give the mold a spritz of cooking spray before filling). | 7. When firm, turn out onto platter and serve with sliced beets marinated in vinegar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 1/2 lb 303.73400000000004 3.1733 49.1868 10.4947
    pork 1/2 852.768 0.0 31.5479 79.5388
    pork shank 1 403.4676 0.0 89.7602 2.2667
    salt 1/2 tablespoon - - - -
    peppercorn 6 151.15200000000002 0.938 0.3216 16.4552
    bay leaf 3 - - - -
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    cider vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0

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



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