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Canadian Mary Pickford's University Avenue Potage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.3754
Energy (kCal)472.93
Carbohydrates (g)50.5252
Total fats (g)14.7808
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring stock to boil. Add vegetables (carrots, green onions, yellow turnip, celery, green peas or any combination of what you have on hand) and garlic and simmer for 4 minutes. | 2. Add noodles or pasta. Simmer for 4 minutes. | 3. Add parsley and greens (washed spring dandelion, spinach, Romaine lettuce, celery leaves or any combination of what you have on hand). Simmer for 3 minutes. Add pepper, taste, adjust seasoning and turn off heat. Serve within 10 minutes with seasoned croutons or grated cheese. 4 servings. | 4. The Memory Lane Cookbook Etienne Poirier, Jr. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 5 cups 432.0 42.36 30.24 14.4
    vegetable below 2 cups unpeeled scrubbed grated mixed - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    shell pasta 1/2 cup - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    green 2 cups chopped 16.72 3.2908 1.672 0.0988
    black pepper ground - - - -
    crouton seasoned grated - - - -

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



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