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

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.

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.

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.

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.

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

"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

"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

"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

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