RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.0
Energy (kCal)	1855.6
Carbohydrates (g)	209.5926
Total fats (g)	102.4817
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	1.4248
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)	2.7916
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.9445
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
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)	11.6855
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4134
Proline (g)	0.2627
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	48.5215
Adjusted Protein (g)	0.0000
Cystine (g)	0.1377
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	26.7874
Copper, Cu (mg)	0.1772
Maltose (g)	12.3265
Zinc, Zn (mg)	2.4859
Total lipid (fat) (g)	102.4817
Vitamin K (phylloquinone) (g)	12.1928
Cholesterol (mg)	492.1800
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)	0.0000
Folate, total (g)	67.0940
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	3868.8720
Energy (kcal)	1855.6000
Fatty acids, total saturated 16:1 undifferentiated (g)	2.8357
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1917
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	158.7255
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	2.7700
Lutein + zeaxanthin (g)	384.4600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4329
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)	32.7920
Fatty acids, total saturated 16:0 (g)	30.5421
Carbohydrate, by difference (g)	209.5926
Vitamin D (IU)	112.4420
Fructose (g)	27.0075
Fluoride, F (g)	5.8130
Aspartic acid (g)	0.6701
Tyrosine (g)	0.2523
Potassium, K (mg)	529.6240
Fatty acids, total saturated 12:0 (g)	1.2826
Vitamin A, RAE (g)	1112.9440
Serine (g)	0.4889
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3436
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
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)	10.0626
Histidine (g)	0.1567
Isoleucine (g)	0.3383
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	3.5464
Water (g)	401.4661
Fatty acids, total saturated 8:0 (g)	0.9512
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)	120.0380
Sodium, Na (mg)	1571.8420
Iron, Fe (mg)	6.0226
Energy (kJ)	7767.6780
Ash (g)	8.6628
Caffeine (mg)	0.0000
Glycine (g)	0.2185
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)	2.9872
Fatty acids, total polyunsaturated (g)	4.5627
Vitamin E (alpha-tocopherol) (mg)	5.7206
Sucrose (g)	0.2770
Vitamin B-6 (mg)	0.2599
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.8097
Vitamin D (D2 + D3) (g)	2.7010
Vitamin D3 (cholecalciferol) (g)	2.7010
Lysine (g)	0.4577
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)	0.7560
Pantothenic acid (mg)	0.7665
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)	0.1296
Folate, food (g)	67.0940
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	29.3104
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)	250.0724
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	62.8889
Vitamin B-12 (g)	1.8058
Calcium, Ca (mg)	279.0120
Fatty acids, total saturated 10:0 (g)	1.8741
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3728
Glutamic acid (g)	0.8513
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1100.6000
Leucine (g)	0.5531
Folate, DFE (g)	67.0940
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)	3.2990
Tryptophan (g)	0.0838
Threonine (g)	0.2805
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.2334
Protein (g)	33.0000
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	25.1147
Betaine (mg)	0.1500
Phosphorus, P (mg)	423.3020
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. Preheat oven to 375°F | 2. Line 12x18x1-inch baking sheet with parchment paper. | 3. Unroll both tubes of dough; arrange side by side in pan (some of dough may hang over 1 long edge). | 4. Press to seal all seams to form 1 large piece and cover pan bottom. | 5. Beat cream cheese, 1/2 cup sugar, 2 1/2 tablespoons cornstarch, and egg yolk in medium bowl to blend. | 6. Mix in cottage cheese. | 7. Mix cranberry sauce and remaining 1 tablespoon cornstarch in small bowl until cornstarch dissolves. | 8. Spread cheese filling lengthwise over left half of dough, leaving 1-inch plain dough border on top, bottom, and left edges. | 9. Top cheese with cranberry filling. | 10. Using parchment as aid, fold plain dough over, enclosing filling; peel back paper. | 11. Seal dough edges. | 12. Cut several diagonal slits in top of dough. | 13. Beat egg white until frothy; brush over top. | 14. Bake until cooked through, about 35 minutes. | 15. Dust with more sugar and cool. | 16. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crescent	2	tubes		-	-	-	-
cream cheese	12	ounces		1003.59	11.907	24.1542	97.2972
sugar	1/2	cup	powdered	233.4	59.861999999999995	0.0	0.0
cornstarch	3 1/2	tablespoons	divided	106.68	25.5556	0.0728	0.013999999999999999
egg	1		separated	71.5	0.36	6.28	4.755
large curd cottage cheese	1/2	cup		-	-	-	-
cranberry sauce	1	cup	drained	440.43	111.90799999999999	2.4930000000000003	0.4155

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

Cooking in progress....

Cranberry Cheese Danish