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Blueberry Pudding Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.1294
Energy (kCal)1315.287
Carbohydrates (g)228.4788
Total fats (g)38.6009
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put blueberries and lemon juice in an 8"X8" baking pan. | 2. Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar. | 3. Beat in milk, egg, melted butter and vanilla. | 4. Drop all over berry mixture. | 5. (Berries do not have to be totally covered). | 6. Mix together 1 cup sugar and the cornstarch. | 7. Sprinkle over the batter. | 8. Pour boiling water over it all, holding a large spoon under the stream of water. | 9. Bake at 350F for 40-50 minutes or until done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    blueberry 2 cups 168.72 42.8904 2.1904 0.9768
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    purpose flour 1 cup - - - -
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    salt 1/4 teaspoon - - - -
    cinnamon 1/2 teaspoon - - - -
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    egg 1 71.5 0.36 6.28 4.755
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    sugar 1 cup 604.485 151.197 0.0 0.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    water 1 cup boiling 0.0 0.0 0.0 0.0

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



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