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#1
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Cream Soups
Oakie doakie, how does one figure out the carb content in a home-made from
scratch cream of asparagus soup? Considering that a serving size would be 8 oz. Ingredients: Heavy Cream (40%) Asparagus, Parmasean Cheese, Various melow spices Regards, Gunn |
#2
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Cream Soups
In article ,
"Gunnloth" wrote: Oakie doakie, how does one figure out the carb content in a home-made from scratch cream of asparagus soup? Considering that a serving size would be 8 oz. Ingredients: Heavy Cream (40%) Asparagus, Parmasean Cheese, Various melow spices Regards, Gunn Well, to be accurate you need to measure how much of each ingredient you used, get the carb counts, total that up, and divide by the number of servings you end up with. -- Michelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. |
#3
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Cream Soups
Couldn't you use fitday for this? Or Mastercook?
Regards, Deb 235/214.5/135 Luna wrote: In article , "Gunnloth" wrote: Oakie doakie, how does one figure out the carb content in a home-made from scratch cream of asparagus soup? Considering that a serving size would be 8 oz. Ingredients: Heavy Cream (40%) Asparagus, Parmasean Cheese, Various melow spices Regards, Gunn Well, to be accurate you need to measure how much of each ingredient you used, get the carb counts, total that up, and divide by the number of servings you end up with. |
#4
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Cream Soups
Sure. I just said "get the carb counts." I didn't say where you had to
get them from. In article CHCnc.19703$F04.12521@clgrps13, barrdbarrbarr wrote: Couldn't you use fitday for this? Or Mastercook? Regards, Deb 235/214.5/135 Luna wrote: In article , "Gunnloth" wrote: Oakie doakie, how does one figure out the carb content in a home-made from scratch cream of asparagus soup? Considering that a serving size would be 8 oz. Ingredients: Heavy Cream (40%) Asparagus, Parmasean Cheese, Various melow spices Regards, Gunn Well, to be accurate you need to measure how much of each ingredient you used, get the carb counts, total that up, and divide by the number of servings you end up with. -- Michelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. |
#5
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Cream Soups
Not really sure, the cream itself has 40% butterfat content it is used as a
thickening agent and a base. I don't have any experience with food related software, so I don't know how accurate it would be. To my knowledge normal cream does not have 40% butterfat and it is ultra pasturized. The stuff I use has not been pasturized. Regards, Gunn "barrdbarrbarr" wrote in message news:CHCnc.19703$F04.12521@clgrps13... Couldn't you use fitday for this? Or Mastercook? Regards, Deb 235/214.5/135 Luna wrote: In article , "Gunnloth" wrote: Oakie doakie, how does one figure out the carb content in a home-made from scratch cream of asparagus soup? Considering that a serving size would be 8 oz. Ingredients: Heavy Cream (40%) Asparagus, Parmasean Cheese, Various melow spices Regards, Gunn Well, to be accurate you need to measure how much of each ingredient you used, get the carb counts, total that up, and divide by the number of servings you end up with. |
#6
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Cream Soups
Gunnloth quoth:
Not really sure, the cream itself has 40% butterfat content it is used as a thickening agent and a base. I don't have any experience with food related software, so I don't know how accurate it would be. To my knowledge normal cream does not have 40% butterfat and it is ultra pasturized. The stuff I use has not been pasturized. Have you even *tried* fitday? Priscilla |
#7
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Cream Soups
"Priscilla H Ballou" wrote in message ... Gunnloth quoth: Not really sure, the cream itself has 40% butterfat content it is used as a thickening agent and a base. I don't have any experience with food related software, so I don't know how accurate it would be. To my knowledge normal cream does not have 40% butterfat and it is ultra pasturized. The stuff I use has not been pasturized. Have you even *tried* fitday? Priscilla Never heard of fitday until this thread started and I'll make time to look into it this afternoon. Thanks everyone. I have tried something calling itself Masterchef when it was in its infancy at that time I found it ackward and not worth the effort. If memory serves correctly, initially all it did was store recipes, so I haven't re-explored it. A shareware fee was also involved. I ended up using a database to archive the family recipes. This was over a decade ago in a pre-windblows era. sigh in a time we didn't have to worry about computer viruses either. Thanks, Gunn |
#8
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Cream Soups
"Gunnloth" wrote in message news "Priscilla H Ballou" wrote in message ... Gunnloth quoth: Not really sure, the cream itself has 40% butterfat content it is used as a thickening agent and a base. I don't have any experience with food related software, so I don't know how accurate it would be. To my knowledge normal cream does not have 40% butterfat and it is ultra pasturized. The stuff I use has not been pasturized. Have you even *tried* fitday? Priscilla Never heard of fitday until this thread started and I'll make time to look into it this afternoon. Thanks everyone. I have tried something calling itself Masterchef when it was in its infancy at that time I found it ackward and not worth the effort. If memory serves correctly, initially all it did was store recipes, so I haven't re-explored it. A shareware fee was also involved. I ended up using a database to archive the family recipes. This was over a decade ago in a pre-windblows era. sigh in a time we didn't have to worry about computer viruses either. Thanks, Gunn Someone else mentioned there is a low-carb version of MasterChef, but for a few dollars more, the full-version has the same recipies built in. I also wanted to mention, there's a couple of kitchen scales now, $100, that have built-in nutrition info for many food, (plus you can add your own). So you click the code for asparagus, put your portion on the scale and it tells you the info for that portion. Kitchen-gadget freak (from another thread we're involved in). :-) Steve |
#9
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Cream Soups
"Priscilla H Ballou" wrote in message ... Gunnloth quoth: Not really sure, the cream itself has 40% butterfat content it is used as a thickening agent and a base. I don't have any experience with food related software, so I don't know how accurate it would be. To my knowledge normal cream does not have 40% butterfat and it is ultra pasturized. The stuff I use has not been pasturized. Have you even *tried* fitday? Priscilla I just took a look at fitday. It looks great if your goal is to loose weight, but loosing weight is not a current goal of mine. I'm looking at the benefits that low carbing gives to me, which are feeling better, a pre-diabetic strike, and more energy then I know what to do with. Plus a side benefit of sleeping better. Regards, Gunn |
#10
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Cream Soups
Here's a handy little program that has nutrition values from the USDA site,
you can figure the amounts for each component in your recipe and add them up. http://www.5star-shareware.com/Homeh...mposition.html In .com, Gunnloth stated | | I just took a look at fitday. It looks great if your goal is to loose | weight, but loosing weight is not a current goal of mine. I'm | looking at the benefits that low carbing gives to me, which are | feeling better, a pre-diabetic strike, and more energy then I know | what to do with. Plus a side benefit of sleeping better. | | Regards, | Gunn |
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