RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.1969
Energy (kCal)	23732.3108
Carbohydrates (g)	34.3882
Total fats (g)	2659.2308
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3155
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.7863
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	46.4929
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.7376
Proline (g)	1.0519
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2972
Adjusted Protein (g)	0.0000
Cystine (g)	0.5192
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	22.1917
Copper, Cu (mg)	1.3470
Maltose (g)	0.0231
Zinc, Zn (mg)	4.3803
Total lipid (fat) (g)	2659.2308
Vitamin K (phylloquinone) (g)	183.2700
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6958.5600
Folate, total (g)	103.7058
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	324.5717
Energy (kcal)	23732.3108
Fatty acids, total saturated 16:1 undifferentiated (g)	15.9117
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7926
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.6237
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	2.3408
Lutein + zeaxanthin (g)	251.9858
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4931
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)	87.6193
Fatty acids, total saturated 16:0 (g)	174.5915
Carbohydrate, by difference (g)	34.3882
Vitamin D (IU)	41.0000
Fructose (g)	0.0231
Fluoride, F (g)	0.5500
Aspartic acid (g)	2.3911
Tyrosine (g)	0.9979
Potassium, K (mg)	467.8750
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	82.4442
Serine (g)	1.5266
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3226
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.1125
Histidine (g)	0.6700
Isoleucine (g)	1.1672
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.8343
Water (g)	76.1784
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.1325
Sodium, Na (mg)	186.3043
Iron, Fe (mg)	2.9955
Energy (kJ)	99304.9142
Ash (g)	4.7770
Caffeine (mg)	0.0000
Glycine (g)	1.3290
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	472.4896
Fatty acids, total polyunsaturated (g)	472.9768
Vitamin E (alpha-tocopherol) (mg)	1026.0036
Sucrose (g)	4.5858
Vitamin B-6 (mg)	0.2104
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.1793
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.3943
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.0500
Folate, food (g)	103.7058
Fatty acids, total saturated 20:1 (g)	0.0671
Fatty acids, total monounsaturated (g)	1844.9168
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	157.9842
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	221.4554
Vitamin B-12 (g)	0.4747
Calcium, Ca (mg)	368.6323
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.3461
Glutamic acid (g)	4.5298
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.9724
Folate, DFE (g)	103.7058
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	7.6357
Tryptophan (g)	0.4368
Threonine (g)	1.0181
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.2005
Protein (g)	24.1969
Cryptoxanthin, beta (g)	5.3833
Fatty acids, total saturated 18:1 undifferentiated (g)	1831.5291
Betaine (mg)	0.2490
Phosphorus, P (mg)	707.5947
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Danish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cover a baking sheet with parchment paper or grease and flour it. | 2. Preheat oven to 350°F. | 3. In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks. | 4. Fold in the pulverized almonds, cornstarch, and almond extract. | 5. Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them. | 6. Bake until top is dry and cakes are a creamy color, about 10 minutes. | 7. Remove from sheet and cool on rack. | 8. Melt 1/2 cup of the chocolate chips in a small bowl over hot water. | 9. Melt the butter in another pan. | 10. Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy. | 11. Mix the COOLED chocolate and butter together and add the egg mixture. | 12. When this has thickened, spread it over the base of the cakes, allowing the mixture to set. | 13. Melt the remaining chocolate and pour over the firm chocolate layer. | 14. Decorate each cake with an almond. | 15. Makes 12 cakes. | 16. The Great Scandinavian Baking Book…-- Beatrice Ojakangas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	1			17.16	0.2409	3.597	0.0561
sugar	1/2	cup		18.354	4.5908	0.0	0.0
almond	1	package	blanched slivered	23125.44	0.0	0.0	2616.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
almond extract	1	teaspoon		-	-	-	-
chocolate chip	1	cup	semi-sweet	-	-	-	-
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
egg	1			71.5	0.36	6.28	4.755
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond	12		blanched	23125.44	0.0	0.0	2616.0

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

Cooking in progress....

Sarah Bernhardt Cakes (Sarah Bernhardt-Kager) (Danish)