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Pira et malum elixata cum butyro aromatum calido

Pira et malum elixata cum butyro aromatum calido
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Notitia nutritionis

Per portionem 320g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 260 kcal
13% DV
Adeps totalis 10.0g
15% DV
Adeps monoinsaturatus3.0g
Adeps polyinsaturatus0.5g
Adeps saturatus6.0g
Carbohydrata totalia 42.0g
14% DV
Fibra6.0g
Amylum1.0g
Sacchara34.0g
Proteinum 1.0g
2% DV
Proteinum animale1.0g

De

Pira et malum molliter elixata, cinnamomo et cardamomo condita, deinde saccharo fusco et butyro perficiuntur.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)1.0mcg3%
Cholinum8.0mg1%
Folatum (B9)18.0mcg5%
Niacinum (B3)0.3mg2%
Acidum pantothenicum (B5)0.2mg4%
Riboflavinum (B2)0.0mg2%
Thiaminum (B1)0.0mg3%
Vitaminum A90.0mcg10%
Vitaminum B120.0mcg1%
Vitaminum B60.1mg5%
Vitaminum C8.0mg9%
Vitaminum D0.1mcg1%
Vitaminum E0.4mg3%
Vitaminum K4.0mcg3%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium18.0mg2%
Chromium1.0mcg3%
Cuprum0.1mcg0%
Iodum0.5mcg0%
Ferrum0.5mg3%
Magnesium12.0mg3%
Manganum0.3mg11%
Molybdaenum4.0mcg9%
Phosphorus22.0mg3%
Kalium210.0mg4%
Selenium0.4mcg1%
Natrium55.0mg2%
Zincum0.2mg2%

Pirus et Mālum Pochē Cocta cum Butyrō Aromatum Caldō

Praefātiō



Hoc est bellārium frūctuum moderātum et ēlēgāns, in quō pirus et mālum tantum coquuntur ut molliantur sine amissiōne compāgis. Saccharum fuscum et butyrum levem lītūram efficiunt, dum cinnamōmum et cardamōmum frūctibus calōrem moderātum potius quam gravem odōrem tribuunt. Exitus esse dēbet tener, nitidus, et gustu pūrus.

Rēs necessāriae recēptī



  • Genus ferculī: Bellārium frūctuum

  • Culina vel orīgō: Mōre Eurōpaeō īnspīrāta

  • Genus cursūs: Bellārium

  • Portiōnēs: 1 portiō

  • Magnitūdō portiōnis: 320 g

  • Tempus praeparātiōnis: 10 minūta

  • Tempus coctiōnis: 12 minūta

  • Tempus tōtāle: 22 minūta

  • Difficultās: Facilē


    • Instrumenta



  • 1 parva cacabula, 16 cm

  • 1 parva cochlear cochleāre calōrī resistēns

  • 1 parvus discus ad ministrandum aut catīnus humilis

  • 1 culter acūtus

  • 1 tabula sectōria


    • Ingrediēntia



    Frūctus


  • Pirus, dēcorticāta, exoculāta, et in segmenta secta — 140 g

  • Mālum, dēcorticātum, exoculātum, et in segmenta sectum — 120 g


    • Liquor coctiōnis et cōnsummātiō


  • Aqua — 32 g

  • Saccharum fuscum — 15 g

  • Butyrum — 10 g

  • Cinnamōmum — 2 g

  • Cardamōmum — 1 g


    • Modus



  • 1. Aquam, saccharum fuscum, cinnamōmum, et cardamōmum in cacabulā commisce. Super ignem medium pōne et move tantum dum saccharum solvitur et liquor vapōrāre incipit, circiter 2 minūta. Aromata calida et munda olēre dēbent, nōn tosta.


  • 2. Segmenta pirī et mālī, quantum fierī potest, in ūnā strātūrā adde. Liquorem ad lene bullītium perdūc, deinde ignem ad humilem redūce. Operculō laxiōre tegēns, coque per 8 ad 10 minūta, frūctibus semel in mediō tempore versīs. Frūctus ad margines tenerī fierī dēbent, dum formam retinent.


  • 3. Operculum remove et butyrum adde. Cacabulam leniter circumāge per 1 minūtum, dum butyrum in levem et nitidam lītūram liquescit quae frūctūs aequāliter obtegit. Liquor fluēns manēre dēbet, nōn crassus aut glutīnōsus.


  • 4. Frūctūs cūrātē ad discum ad ministrandum aut catīnum humilem transfer. Lītūram aromatum calidam super frūctūs infunde et statim ministra.


    • Compositiō et ministrātiō



    Segmenta pirī et mālī in līneā compositā et paululum incumbente aut in acervō humili dispone. Lītūram leviter circum et super frūctūs infunde, ut discus compositus et nōn confertus maneat. Calida ministra, frūctibus tenerīs et nitidīs, numquam collāpsīs.

    Notae professiōnālēs



  • Bullītium lene servā; calor nimius frūctūs franget antequam centrum molliātur.

  • Partēs pirī et mālī similis magnitūdinis ēlige, ut simul perficiantur et textūram aequātam teneant.

  • Lītūra levis et aromatica manēre dēbet, nōn ad sīrupum redācta.
    • VegetarianaSine GlutineAequilibrata
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