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Sima - Finnish Mead

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8636
Energy (kCal)3144.0973
Carbohydrates (g)800.2593
Total fats (g)0.2085
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the lemons and peel them thinly. Remove the pith. Slice the lemons and place them with the peel and sugar in a sufficiently large vessel. | 2. Bring half of the water to the boil and pour it over the lemons, peel, honey or molasses and sugar. Stir and leave to stand covered for a while. Add the rest of the water cold. When the liquid is lukewarm add the yeast. | 3. Keep the mead at room temperature until it starts to ferment, i.e. about one day. Put a couple of raisins and 1 tsp of sugar into clean bottles, and strain the mead into the bottles. Loosely cork the bottles and store them in a cool place. The mead is ready when the raisins rise to the surface. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mineral water 1 gallon - - - -
    mineral water 1 quart - - - -
    sugar 12 ounces 1357.3737 339.5135 0.0 0.0
    brown sugar 12 ounces 1292.7369 333.6962 0.4082 0.0
    lemon 2 2.5617 0.8233 0.0972 0.0265
    molasses 1/2 cup 488.65 125.92 0.0 0.1685
    yeast 1/4 teaspoon 2.775 0.3063 0.3582 0.0135

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



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