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Buttermilk Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.8452
Energy (kCal)1373.0647
Carbohydrates (g)119.6768
Total fats (g)96.7887
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla. | 2. Beat until smooth and well mixed. | 3. Slowly beat in buttermilk. | 4. Refrigerate until ready to serve. | 5. When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    lemon 1/2 teaspoon grated rind 0.6404 0.2058 0.0243 0.0066
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    buttermilk 4 cups - - - -
    cream 1 cup whipped 792.0 15.96 8.712 83.23200000000001
    strawberry jam 2 tablespoons - - - -

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



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