RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.183
Energy (kCal)	1085.7
Carbohydrates (g)	188.523
Total fats (g)	28.665
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1809
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	0.8727
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	1.8222
Tocopherol, delta (mg)	0.0900
Arginine (g)	2.0223
Proline (g)	1.0119
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.5160
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	47.1300
Copper, Cu (mg)	0.6226
Maltose (g)	0.0000
Zinc, Zn (mg)	3.3450
Total lipid (fat) (g)	28.6650
Vitamin K (phylloquinone) (g)	0.4500
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	99.9000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	830.1000
Energy (kcal)	1085.7000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3447
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7464
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	176.6130
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5855
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)	51.5400
Fatty acids, total saturated 16:0 (g)	4.6341
Carbohydrate, by difference (g)	188.5230
Vitamin D (IU)	123.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	2.4894
Tyrosine (g)	0.9723
Potassium, K (mg)	334.8000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	240.9000
Serine (g)	1.7478
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3032
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.0855
Histidine (g)	0.6207
Isoleucine (g)	1.2363
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	1.8900
Water (g)	352.4916
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	0.0000
Sodium, Na (mg)	243.5400
Iron, Fe (mg)	3.4860
Energy (kJ)	4542.6000
Ash (g)	3.2739
Caffeine (mg)	0.0000
Glycine (g)	1.0140
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	8.5287
Fatty acids, total polyunsaturated (g)	9.1782
Vitamin E (alpha-tocopherol) (mg)	1.5750
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2997
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.5393
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	2.2680
Pantothenic acid (mg)	2.5077
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4449
Folate, food (g)	99.9000
Fatty acids, total saturated 20:1 (g)	0.0606
Fatty acids, total monounsaturated (g)	10.9251
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	440.7000
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	6.7056
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	235.5000
Fatty acids, total saturated 10:0 (g)	0.0090
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.3818
Glutamic acid (g)	3.7011
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	2.0382
Folate, DFE (g)	99.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	2.7900
Tryptophan (g)	0.3675
Threonine (g)	1.0557
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	0.4863
Protein (g)	24.1830
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	10.4856
Betaine (mg)	0.4500
Phosphorus, P (mg)	522.6000
Tocopherol, gamma (mg)	0.7500

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. Heat oven to 350ºF. | 2. Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. | 3. Sprinkle 2 tablespoons water over mixture; mix with fork. | 4. Gather pastry into ball; divide in half. | 5. Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet. | 6. Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat. | 7. Quickly stir in almond extract and 1 cup flour. | 8. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. | 9. Add eggs; beat until smooth. Spread half of the topping over each rectangle. | 10. Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely. | 11. Spread with Creamy Almond Glaze; sprinkle with almonds. | 12. Creamy Almond Glaze: | 13. 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk. | 14. Mix all ingredients until smooth and spreadable and glaze the Danish puff. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	softened	171.0	7.857	5.343	14.4
purpose flour	1	cup		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
butter	1/2	cup		171.0	7.857	5.343	14.4
water	1	cup		0.0	0.0	0.0	0.0
almond extract	1	teaspoon		-	-	-	-
purpose flour	1	cup		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
sugar	1 1/2	cups	powdered	700.2	179.58599999999998	0.0	0.0
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
almond extract	1/2	teaspoon		-	-	-	-
water	1 -2	tablespoon		0.0	0.0	0.0	0.0
almond			sliced	-	-	-	-

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

Cooking in progress....

Almond Danish Puff