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Spiced Butter for Ethiopian Cooking

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9196
Energy (kCal)216.8655
Carbohydrates (g)17.9036
Total fats (g)14.8263
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the chopped ginger, garlic and onion together. | 2. Melt the butter over low heat, skimming the foam from the top of the melting butter, until it is clarified. | 3. Add onion mixture and spices and stir gently | 4. for about 15 minutes. | 5. Remove from the heat and let the spices settle. | 6. Strain and use as needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 171.0 7.857 5.343 14.4
    ginger 2 peeled chopped 3.2 0.7108 0.0728 0.03
    garlic clove 2 chopped - - - -
    onion 2 slices chopped 30.4 7.0984 0.836 0.076
    fenugreek seed 1/2 teaspoon 5.9755 1.0795 0.4255 0.1186
    cumin 1/3 teaspoon 2.625 0.3097 0.1247 0.1559
    cardamom seed 1/2 teaspoon - - - -
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244

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



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