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Tuna Fish Mold

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2997
Energy (kCal)4.2
Carbohydrates (g)0.7065
Total fats (g)0.0693
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain tunafish well, break into bite sized pieces and refrigerate. | 2. Dissolve gelatin in water, refrigerate until slightly thickened, add tunafish, onion or chives,pimiento and celery and pour into 4 individual molds. | 3. Refrigerate until firm, using 1/4 of recipe per serving, about 1/2 cup. | 4. food Exchanges per serving- 2 lean meat, Low sodium diets, use as is. | 5. Low cholesterol diets, use as is. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tuna fish 1 can - - - -
    sugar lemon gelatin 1 package free - - - -
    water 1 3/4 3/4 boiling 0.0 0.0 0.0 0.0
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    pimiento 1 tablespoon chopped - - - -
    celery 2 tablespoons chopped 2.4 0.4455 0.1035 0.0255

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



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