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French Consomme

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)227.2003
Energy (kCal)1764.8024
Carbohydrates (g)143.8878
Total fats (g)34.7788
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the beaf with the bones in a pot with the water. | 2. add salt and boil slowly. | 3. remove the scum from the top as it is formed. | 4. add the vegetables and cook slowly for 3 hours. | 5. remove the bones | 6. place the mixture in a blender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 1060.8024 0.0 209.1685 24.3894
    carrot 1 cup 52.48 12.2624 1.1904 0.3072
    leek 6 325.74 75.561 8.01 1.6019999999999999
    salt - - - -
    parsley - - - -
    soup 1 cup bone 173.88 21.4704 4.5864 8.2152
    turnip 1 cup 36.4 8.359 1.17 0.13
    potato 1 cup cubed 115.5 26.235 3.075 0.135
    cold water 3 liters 0.0 0.0 0.0 0.0

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



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