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Galician Soup (Caldo Gallego)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.6036
Energy (kCal)581.363
Carbohydrates (g)11.3582
Total fats (g)16.4431
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the beans in water for some hours. | 2. Put them in a saucepan with 2 qts. water and the bones; bring to the boil and simmer gently for about 3 hours. | 3. After 2 hours add the finely shredded cabbage, the peeled and quartered potatoes and the fat and flour, mixed; season to taste and simmer for a further hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    haricot bean 1 lb 403.4676 0.0 89.7602 2.2667
    potato 3 - - - -
    ham bone - - - -
    dripping 1/2 ounce 126.0158 0.0 0.0 13.9751
    beef 1 -2 bone 0.0 0.0 0.0 0.0
    flour 1/2 ounce 51.8796 11.3582 0.8434 0.2013
    cabbage 1 - - - -
    salt pepper 403.4676 0.0 89.7602 2.2667

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



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