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Sugar Cake (Trinidad)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.696
Energy (kCal)2415.87
Carbohydrates (g)289.6905
Total fats (g)127.136
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil sugar and water to from a light syrup. | 2. When bubbles the size of small pearls appear, add grated coconut and cream of tartar. | 3. When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes. | 4. Add the almond extract and food colouring of your choice, if desired. | 5. Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 4 cups granulated 1279.2 240.032 40.04 19.968
    water 1 cup 0.0 0.0 0.0 0.0
    coconut 4 cups shredded unsweetened 1132.8 48.736000000000004 10.655999999999999 107.16799999999999
    cream tartar 1/2 teaspoon 3.87 0.9225 0.0 0.0
    almond extract 1 teaspoon - - - -
    food coloring - - - -

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



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