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National Stew of Argentine (Puchero)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)258.028
Energy (kCal)2929.7717
Carbohydrates (g)211.2759
Total fats (g)129.4794
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take a large pot and half-fill it with boiling salted water. | 2. Put in the beef, fowl, and calf's foot, bring to a boil and skim. | 3. Simmer for 1 1/2 hours. | 4. Now add everything else, add more water if necessary and simmer till the vegetables are tender. | 5. Seve in 3 dishes-one for the meat, one for the vegetables and one for the soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 cut 1075.7624 2.0792 191.9196 33.2673
    corn 4 ears sweet 491.92 106.964 18.7044 7.722
    potato 4 - - - -
    fowl 1 boiling jointed - - - -
    onion 2 128.0 29.888 3.52 0.32
    pumpkin 4 pieces cut - - - -
    water boiling - - - -
    salt 1 1/2 1/2 - - - -
    carrot 4 209.92 49.0496 4.7616 1.2288
    bacon 4 ounces cut 472.8695 1.4515 14.3108 45.0077
    potato 4 sweet - - - -
    tomato 2 80.4198 17.3796 3.9316 0.8936
    liver sausage 8 slices 470.88 4.4639999999999995 20.88 41.04

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



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