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Raspberry Jellies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.83
Energy (kCal)75.65
Carbohydrates (g)-
Total fats (g)0.425
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare jelly to pack directions and allow to cool slightly at room temperature. | 2. Halve oranges and scoop out the flesh. | 3. Place orange halves cut side up into a deep tray for support. | 4. Fill orange cups halfway with jelly. Add fruit of choice and then top up with remaining jelly. | 5. Refrigerate until set. | 6. Cut halves in quarters if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry jelly 85 g 75.65 0.0 16.83 0.425
    navel orange 6 -8 - - - -
    strawberry - - - -

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



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