Photo: Cala
Estimated Nutrition (whole recipe, rough)
780
Calories
18g
Protein
8g
Fat
160g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rye Bread | 1 slice (32g) | 83 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 200 g rye bread or assorted bread leftovers (must be at least half rye bread)
- 1250 ml water
- 2 tblsp raisins OR 4 prunes
- 1 tblsp orange marmalade (optional)
- 6 slices lemon (replace with orange/lemon zest or a cinnamon stick for variety)
- 2-3 tblsp sugar
- 100 ml cream, whipped
- =
Directions
1
Soak the bread in the water overnight, or until the crusts are soft. Puree in a blender and cook on low for 1 hour. Add the raisins, lemon slices and sugar and cook for about 10 minutes more. Serve warm with whipped cream.
Recipe sourced from
fandom