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Lacquered Squab W- Gingered Cabbage and Fennel-Pear Puree

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)17.2063
Energy (kCal)539.0965
Carbohydrates (g)90.8034
Protein (g)14.1409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kosher salt 4 teaspoons - - - -
    szechuan peppercorn 1 teaspoon - - - -
    fennel 1 trimmed sliced 0.5619 0.1323 0.0225 0.0036
    bartlett pear 1 1/2 peeled cored diced 198.3508 47.2579 1.2279 0.5037
    grape juice 1/4 cup 37.95 9.342 0.23399999999999999 0.0822
    star anise 1 - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    salt 1/4 teaspoon - - - -
    napa cabbage 1/4 3.27 0.6077 0.2998 0.0463
    radicchio 1/4 2.3 0.44799999999999995 0.14300000000000002 0.025
    olive oil 1 tablespoon divided 119.34 0.0 0.0 13.5
    spinach leaf 2 cups 90.48 13.1352 11.3256 1.7784
    ginger 1/2 teaspoon grated 3.015 0.6446 0.0808 0.0382
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    scallion 1/2 teaspoon minced 0.3333 0.0765 0.0191 0.002
    golden raisin 2 tablespoons chopped 62.2875 16.401 0.6992 0.0949
    sherry wine vinegar 1/2 teaspoon - - - -
    salt 1/2 teaspoon - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    sesame oil 1/4 teaspoon 9.945 0.0 0.0 1.125
    squab 2 - - - -
    honey 1/4 cup - - - -
    chinese five spice powder 1/2 teaspoon - - - -

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



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