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Madagascar Lasopy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)315.3116
Energy (kCal)2282.6306
Carbohydrates (g)125.001
Total fats (g)65.8062
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 4 quart pot, simmer bones, water and salt. | 2. Add carrots, turnip, scallions, string beans tomatoes and pepper and simmer for 1 hour or until veggies are tender. | 3. Remove bones. | 4. Put the veggies through a sieve or veggie mill to make puree (I use stick to puree in the pot). | 5. Serve thick and hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 3 lb bone 1822.4041 19.04 295.1207 62.9681
    water 2 quarts - - - -
    salt 2 tablespoons - - - -
    carrot 3 peeled cut 157.44 36.7872 3.5712 0.9216
    turnip 1 peeled cut 17.08 3.9223 0.5489999999999999 0.061
    scallion 8 256.0 58.72 14.64 1.52
    string bean 1 cup - - - -
    tomato 1 cup cut 26.82 5.7961 1.3112 0.298
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

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



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