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Torta De Elote

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)118.8206
Energy (kCal)4090.894
Carbohydrates (g)567.7198
Total fats (g)158.982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree corn in batches with 1 and 1/2 sticks of butter, salt, baking powder and egg yolks. Add milk if needed to make corn blend easier. | 2. Pour mixture into a large bowl. | 3. Beat egg whites until stiff and fold into corn mixture. | 4. Pour into a baking dish large enough to hold the mixture and for it to raise about an inch. | 5. Dot top with butter and sprinkle with breadcrumbs. | 6. Place in preheated 350° oven for 45 to 50 minutes until top is golden and a toothpick inserted in center comes out clean. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn kernel 8 cups 1477.68 291.8136 40.8336 16.0176
    butter 1 cup 1368.0 62.856 42.744 115.2
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    baking powder 1 tablespoon 7.314 3.8226 0.0 0.0
    salt 1 teaspoon - - - -
    egg 5 separated 357.5 1.8 31.4 23.775
    fine breadcrumb 3/4 cup - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0

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



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