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Pira et malum in butyro fusco cum cinnamomo et cardamomo elixa

Pira et malum in butyro fusco cum cinnamomo et cardamomo elixa
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Notitia nutritionis

Per portionem 320g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 290 kcal
14% DV
Adeps totalis 11.0g
17% DV
Adeps monoinsaturatus3.0g
Adeps polyinsaturatus0.5g
Adeps saturatus7.0g
Carbohydrata totalia 48.0g
16% DV
Fibra7.0g
Amylum1.0g
Sacchara34.0g
Proteinum 1.0g
2% DV
Proteinum vegetabile1.0g

De

Pira et malum molliter elixa, aromatibus calidis, saccharo fusco et paulo butyri condita. Mensa fructuosa et fragrans, textura tenera.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)1.0mcg3%
Cholinum8.0mg1%
Folatum (B9)12.0mcg3%
Niacinum (B3)0.3mg2%
Acidum pantothenicum (B5)0.2mg4%
Riboflavinum (B2)0.0mg2%
Thiaminum (B1)0.0mg3%
Vitaminum A55.0mcg6%
Vitaminum B60.1mg5%
Vitaminum C10.0mg11%
Vitaminum D0.1mcg1%
Vitaminum E0.4mg3%
Vitaminum K4.0mcg3%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium18.0mg2%
Chromium1.0mcg3%
Cuprum0.1mcg0%
Ferrum0.4mg2%
Magnesium12.0mg3%
Manganum0.1mg5%
Molybdaenum2.0mcg4%
Phosphorus20.0mg3%
Kalium220.0mg5%
Selenium0.5mcg1%
Natrium35.0mg2%
Zincum0.2mg2%

Pira et Mālum in Butyro Fusco, Cinnamōmō, et Cardamōmō Pochāta

Praefātiō


Hoc est bellārium frūctuum modicum, in quō pira et mālum tantum coquuntur ut molliantur sine amissiōne fōrmae. Saccharum fuscum, cinnamōmum, et cardamōmum syrōpō calōrem et altitūdinem dant, dum butyrum exitum opulentia quādam quietā perficit. Exitus esse dēbet nitidus, aromaticus, et temperātus, cum frūctibus tenerīs sed integrīs.

Rēs necessāriae recēptī


  • Categoria ferculī: Bellārium frūctuum calidum

  • Culina vel orīgō: Classica Eurōpaea īnspīrāta

  • Genus cursūs: Bellārium

  • Portiōnēs: 1 portiō

  • Magnitūdō portiōnis: 320 g

  • Tempus praeparātiōnis: 10 minūta

  • Tempus coquendī: 15 minūta

  • Tempus tōtāle: 25 minūta

  • Difficultās: Facilē


    • Instrumenta


  • Parva caccabus

  • Culter dēcorticāns

  • Culterculus

  • Tabula sectōria

  • Cochlear cochleāre calōrī resistēns

  • Parvus catillus ad ministrandum vel patina humilis


    • Ingrediēntia



    Frūctūs et basis pochātiōnis


  • Pira, dēcorticāta, exsemināta, et in cuneōs aequālēs secta: 150 g

  • Mālum, dēcorticātum, exseminātum, et in cuneōs aequālēs sectum: 120 g

  • Aqua: 23 g

  • Saccharum fuscum: 15 g

  • Butyrum: 10 g

  • Cinnamōmum: 1 g

  • Cardamōmum: 1 g


    • Modus


  • 1. Aquam, saccharum fuscum, butyrum, cinnamōmum, et cardamōmum in parvā caccabō pōne. Super ignem medium collocā et per 1 ad 2 minūta move, tantum dum saccharum solvitur et butyrum in syrōpum lene atque fragrantem emulgetur.


  • 2. Cuneōs pirae et mālī adde, quantum fierī potest in ūnō strātō dispositōs. Liquorem ad lentum bullitum adduc, deinde ignem ad minimum redige. Coque per 10 ad 12 minūta, frūctūs semel aut bis vertēns, dum cuneī ad marginem tenerī sunt sed fōrmam adhūc servant et syrōpus frūctūs leviter obtegit.


  • 3. Ignem breviter auge per 1 ad 2 minūta, syrōpum super frūctūs cochleārī fundēns, dum liquor nitidus et paululum spissior fit. Frūctūs esse dēbent molles, aromaticī, et aequāliter glassātī, nōn dēcoctī.


  • 4. Ab igne remove et per 2 minūta quiescere sine, ut syrōpus consistat et frūctibus nitidē adhaereat.


    • Compositiō et ministrātiō


    Cuneōs pirae et mālī compositē in catillō humili vel patinā dispone. Syrōpum calidum cinnamōmī-cardamōmī super et circum frūctūs cochleārī funde, ut glassūra leviter ad fundum colligātur potius quam frūctūs obruat. Calidum ministra, frūctibus conspicuīs et exitu politō.

    Notae professiōnālēs


  • Bullītum lene servā; fervor vehemēns frūctūs franget antequam syrōpus rectē redigātur.

  • Textūra fīnālis esse dēbet tenera et cēdens ad ambitum, cum mediō distinctō atque integrō.

  • Redige tantum dum syrōpus leviter nitet; nimia redūctiō ferculum grave et nimis dulce faciet.
    • VegetarianaSine GlutineAequilibrata
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