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Quebec City's Fondue Parmesan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)127.4616
Energy (kCal)2128.1141
Carbohydrates (g)136.4317
Total fats (g)120.6737
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a sauce pan on the stovetop, melt butter and Add flour and milk stirring until creamy over medium heat. | 2. Add egg yolks, one at a time. | 3. Stir well. | 4. Remove from burner. | 5. Add cheese and seasonings. | 6. Spread mixture into a 9" x 9" well-greased pan. | 7. Freeze until stiff enough to cut into squares. | 8. When ready to serve: Beat egg whites; dip squares in egg and then in breadcrumbs and deep fry until golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    milk 1 1/3 1/3 198.4533 15.5509 10.248 10.6384
    salt 1 pinch - - - -
    pepper 1 pinch 0.3608 0.0919 0.0149 0.0047
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    egg 4 separated 286.0 1.44 25.12 19.02
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    gruyere cheese 1 cup grated 545.16 0.4752 39.3492 42.6888
    breadcrumb 1 cup - - - -
    cooking oil - - - -

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



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