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Rye Bread Soup With Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)471.6408
Energy (kCal)38166.2884
Carbohydrates (g)9899.4474
Total fats (g)95.2736
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour. | 2. Bring bread and water slowly to boil and mash thoroughly with a potato masher. | 3. Add raisins and lemon slices and simmer for 10 minutes. Add sugar to taste (none may be needed if the bread is already sweet). Remove lemon slices. | 4. Whip cream and serve on the side with soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dark rye bread 250 g 222.5 0.0 49.5 1.25
    water - - - -
    raisin 75 37372.5 9840.6 419.5125 56.925
    lemon 1/2 sliced 0.6404 0.2058 0.0243 0.0066
    sugar 4 tablespoons 220.248 55.0896 0.0 0.0
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092

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



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