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Hamburg Chowder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.0423
Energy (kCal)1460.2759
Carbohydrates (g)227.8503
Total fats (g)30.9885
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté meat in dutch oven until brown. | 2. Add remaining ingredients bring to a boil. Lower heat and simmer for 45 minutes or until vegetable are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck 1/2 lb ground 317.3341 0.7027 47.8948 13.7587
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    carrot 4 sliced 209.92 49.0496 4.7616 1.2288
    celery 2 cups chopped 32.32 5.9994 1.3938 0.3434
    cabbage 1 chopped - - - -
    water 5 cups 0.0 0.0 0.0 0.0
    beef bouillon cube 3 1.05 0.006 0.171 0.033
    rice 1 cup uncooked 702.0 154.713 12.8895 1.131
    bay leaf 1 - - - -
    tomato 2 cans 80.4198 17.3796 3.9316 0.8936
    salt 2 tablespoons - - - -

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



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