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Cold Buttermilk Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0225
Energy (kCal)428.4477
Carbohydrates (g)108.8289
Total fats (g)1.2048
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 250º Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool. | 2. While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel. | 3. Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl. | 4. Add the rest of the ingredients, except the buttermilk, and mix thoroughly. | 5. Stirring constantly, add the buttermilk in a fine stream. | 6. Taste for seasoning and refrigerate at least 30 minutes. | 7. To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    westphalian pumpernickel bread 5 slices - - - -
    raisin 1/2 cup seedless 249.15 65.604 2.7968 0.3795
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    lemon 2 teaspoons rind 2.5617 0.8233 0.0972 0.0265
    nutmeg 1 teaspoon 11.55 1.0844 0.1285 0.7988
    cinnamon 1/2 teaspoon - - - -
    buttermilk 1 1/2 1/2 - - - -

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



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