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Salted Herbs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.9123
Energy (kCal)175.906
Carbohydrates (g)36.3646
Total fats (g)2.5885
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, combine herbs and vegetables. | 2. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. | 3. Repeat layers until all of the herb mixture and salt is used. | 4. Cover and refrigerate for 2 weeks. | 5. Drain off accumulated liquid and pack herb mixture into sterilized jars. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chive 1 cup chopped 14.4 2.088 1.5696 0.3504
    savory 1 cup chopped - - - -
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    chervil 1 cup chopped 68.256 14.1408 6.6816 1.1232
    carrot 1 cup grated 52.48 12.2624 1.1904 0.3072
    celery leaf 1 cup chopped - - - -
    green onion 1 cup chopped 19.17 4.0754 0.6887 0.3337
    salt 1/4 - 1/2 cup coarse - - - -

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



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