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Fruit Jellies

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.22
Energy (kCal)171.0
Carbohydrates (g)43.47
Total fats (g)0.99
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. break jellie into cubes in the bottom of a measuring jug. | 2. add boiling water up to half pint mark (285ml) and stir until all the jelly crystals and completely dissolved. | 3. tip frozen fruit into jug - hsould bring level to about 1 pint, if not top up with cold water. | 4. spoon into six small pots and put in fride to set. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    blueberry 300 g frozen 171.0 43.47 2.22 0.99
    black currant jelly 135 - - - -

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



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