RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.7079
Energy (kCal)	628.5072
Carbohydrates (g)	89.3969
Total fats (g)	19.5591
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1189
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5427
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.1203
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.3436
Proline (g)	0.7026
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.3524
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.4278
Copper, Cu (mg)	0.3612
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1985
Total lipid (fat) (g)	19.5591
Vitamin K (phylloquinone) (g)	0.3000
Cholesterol (mg)	377.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	62.6875
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	550.0500
Energy (kcal)	628.5072
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2238
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5038
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	48.1514
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0931
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	38.6046
Fatty acids, total saturated 16:0 (g)	2.9602
Carbohydrate, by difference (g)	89.3969
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.7125
Tyrosine (g)	0.6884
Potassium, K (mg)	235.0835
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	160.4500
Serine (g)	1.1931
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8999
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0530
Histidine (g)	0.4244
Isoleucine (g)	0.8461
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	1.6210
Water (g)	290.4504
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.0000
Sodium, Na (mg)	627.4830
Iron, Fe (mg)	3.7886
Energy (kJ)	2630.9756
Ash (g)	4.3881
Caffeine (mg)	0.0000
Glycine (g)	0.6809
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	4.7305
Fatty acids, total polyunsaturated (g)	5.1607
Vitamin E (alpha-tocopherol) (mg)	1.0772
Sucrose (g)	34.2205
Vitamin B-6 (mg)	0.3010
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.0488
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.8408
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2670
Folate, food (g)	62.6875
Fatty acids, total saturated 20:1 (g)	0.0371
Fatty acids, total monounsaturated (g)	6.4865
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	295.2319
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	4.7305
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	178.2208
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.9566
Glutamic acid (g)	2.5396
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.4111
Folate, DFE (g)	62.6875
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	10.0475
Tryptophan (g)	0.2433
Threonine (g)	0.7186
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.5684
Protein (g)	21.7079
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.2035
Betaine (mg)	0.3000
Phosphorus, P (mg)	335.5908
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Russian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days. | 2. Preheat oven to 325°F. | 3. Mix the wine and water with 2 tablespoons sugar. | 4. Pour mixture on both layers of the cake. | 5. In heavy saucepan, over medium, bring milk and butter to a boil. | 6. In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce. | 7. Stir in vanilla or any other falvoring you would prefer. | 8. Cool for 5 minutes then add the egg yolks; stir well. | 9. Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens. | 10. Allow the custard to cool completely, then spread on top of the bottom layer of cake. | 11. Cover with the top layer of cake. | 12. Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again. | 13. Spread the meringue on top of the cake, bake until meringue browns (15 minutes). | 14. Serve warm or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russian layer cake	1			-	-	-	-
marsala wine	1/2	cup		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	1/2	cup	divided	159.9	30.004	5.005	2.496
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	2 1/2	tablespoons		90.3562	19.7821	1.4689	0.3506
milk cream	1	cup		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	2		seperated beaten	143.0	0.72	12.56	9.51
sugar	2 1/2	tablespoons		137.655	34.431	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Washington Pie (Russian Version) (Custard Filled Cake)