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Red Capsicum Marmalade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)531946.8
Carbohydrates (g)133053.36
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash capsicums, slice in half and remove seeds and membranes. Slice into thin strips. | 2. Place in a colander and sprinkle with the salt. Stand for 3 hours. | 3. Transfer tcapsicum to a large saucepan on medium heat. Add sugar and vinegar. Bring to boil, stirring often. | 4. Reduce heat to low and simmer, stirring occasionally, for 1 hour until reduced and syrupy. | 5. Sterlise jars. Spoon hot marmalade into warm jars and sealt tightly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red capsicum 12 - - - -
    salt 1 tablespoon - - - -
    sugar 660 531946.8 133053.36 0.0 0.0
    white wine vinegar 375 - - - -

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



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