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Smushi 1: New Potatoes on Rye Bread With Shallots in Two Ways

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.0185
Energy (kCal)133.25
Carbohydrates (g)26.88
Total fats (g)2.16
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take half the sliced shallot, turn in the flour and deep fry until crisp. Leave on paper or cloth to drain. Slice the boiled new potatoes and cover the rye bread with them. Place mayo on top of the potatoes and top the mayo with raw and fried shallot. Decorate with watercress. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rye bread 1/2 slice buttered - - - -
    new potato 2 -3 boiled - - - -
    shallot 1 sliced 115.2 26.88 4.0 0.16
    mayonnaise 1 teaspoon 18.05 0.0 0.0185 2.0
    plain flour - - - -
    watercress - - - -
    oil seed - - - -

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



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