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Curried Pickled Onions

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)617.6543
Energy (kCal)378612.198
Carbohydrates (g)97152.008
Total fats (g)16.7822
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel all the onions. | 2. Without boiling heat the vinegar and sugar and stir till sugar is dissolved. | 3. Stir in other dry ingredients (except for onions) which have been mixed with a little cold vinegar. | 4. Boil until it thickens. | 5. Pat dry onions, put in jars and fill jars with the sauce. | 6. Keep three weeks before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pickling onion 2 1/2 kg 2223.7318 0.0 494.7178 12.4929
    brown sugar 450 376200.0 97109.1 118.8 0.0
    vinegar 1 1/4 1/4 3.9112 0.1732 0.0 0.0
    clove 15 g ground 41.1 9.8295 0.8955 1.95
    allspice 15 g ground 39.45 10.818 0.9135 1.3035
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    turmeric 2 teaspoons 18.72 4.0284 0.5808 0.195

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



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