RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.197
Energy (kCal)	2495.574
Carbohydrates (g)	166.7162
Total fats (g)	200.5831
Fatty acids, total saturated 20:0 (g)	0.3328
Fatty acids, total saturated 18:3 undifferentiated (g)	2.7876
Fatty acids, total polyunsaturated 17:1 (g)	0.0195
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0919
Fatty acids, total saturated 4:0 (g)	7.5426
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.2469
Tocopherol, beta (mg)	0.0085
Lactose (g)	0.8879
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
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)	24.2008
Tocopherol, delta (mg)	0.0102
Arginine (g)	0.6846
Proline (g)	0.6061
Fatty acids, total polyunsaturated 18:1 t (g)	7.0364
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0306
Adjusted Protein (g)	0.0000
Cystine (g)	0.1521
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.6290
Copper, Cu (mg)	0.1699
Maltose (g)	0.0119
Zinc, Zn (mg)	1.3390
Total lipid (fat) (g)	200.5831
Vitamin K (phylloquinone) (g)	16.9690
Cholesterol (mg)	706.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0024
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.7516
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3400
Folate, total (g)	36.2900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	6363.0700
Energy (kcal)	2495.5740
Fatty acids, total saturated 16:1 undifferentiated (g)	4.4883
Fatty acids, total saturated 14:1 (g)	0.1073
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2456
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0046
Sugars, total (g)	102.1811
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0321
Vitamin C, total ascorbic acid (mg)	1.5400
Lutein + zeaxanthin (g)	185.9800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0194
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6166
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	38.1360
Fatty acids, total saturated 16:0 (g)	53.4809
Carbohydrate, by difference (g)	166.7162
Vitamin D (IU)	55.9600
Fructose (g)	0.0119
Fluoride, F (g)	7.2560
Aspartic acid (g)	0.9052
Tyrosine (g)	0.4967
Potassium, K (mg)	202.2840
Fatty acids, total saturated 12:0 (g)	6.1890
Vitamin A, RAE (g)	1740.9600
Serine (g)	0.6029
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4983
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	2.1672
Fatty acids, total polyunsaturated 24:0 (g)	0.0042
Fatty acids, total saturated 22:0 (g)	0.0110
Fatty acids, total saturated 14:0 (g)	17.9030
Histidine (g)	0.2604
Isoleucine (g)	0.4996
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.6625
Niacin (mg)	2.2005
Water (g)	80.4204
Fatty acids, total saturated 8:0 (g)	2.8180
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	395.2200
Sodium, Na (mg)	44.8570
Iron, Fe (mg)	1.2053
Energy (kJ)	10439.3050
Ash (g)	1.3320
Caffeine (mg)	0.0000
Glycine (g)	0.3546
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	5.3916
Fatty acids, total polyunsaturated (g)	8.3185
Vitamin E (alpha-tocopherol) (mg)	6.0704
Sucrose (g)	100.1938
Vitamin B-6 (mg)	0.4246
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	4.7386
Vitamin D (D2 + D3) (g)	1.3980
Vitamin D3 (cholecalciferol) (g)	1.3980
Lysine (g)	0.5597
Beta-sitosterol (mg)	9.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5606
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)	0.1081
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.1582
Folate, food (g)	36.2900
Fatty acids, total saturated 20:1 (g)	0.2611
Fatty acids, total monounsaturated (g)	58.2621
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	5.1790
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	1.3429
Fatty acids, total polyunsaturated 18:2 i (g)	0.6719
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0170
Choline, total (mg)	191.7320
Fatty acids, total polyunsaturated 16:1 c (g)	2.3456
Fatty acids, total saturated (g)	123.4490
Vitamin B-12 (g)	0.7654
Calcium, Ca (mg)	118.5330
Fatty acids, total saturated 10:0 (g)	6.0138
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4975
Glutamic acid (g)	1.7772
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	1707.7400
Leucine (g)	0.8819
Folate, DFE (g)	36.2900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	2.0020
Tryptophan (g)	0.1340
Threonine (g)	0.4068
Fatty acids, total polyunsaturated 18:1 c (g)	40.6635
Manganese, Mn (mg)	1.0293
Protein (g)	10.1970
Cryptoxanthin, beta (g)	5.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	50.8628
Betaine (mg)	0.1530
Phosphorus, P (mg)	217.1980
Tocopherol, gamma (mg)	0.2981

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
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 325°. | 2. Beat butter in large bowl till light. | 3. slowly beat in sugar, egg yolk, cream, vanilla and orange peel. | 4. Stir in both flours with heavy wooden spoon. | 5. Work with fingers till soft dough is formed. | 6. Knead briefly, form into ball. | 7. Butter and flour shortbread mold, press dough evenly over surface. Or, if you do not have a mold, butter and flour the underside of a 9-inch round cake pan, press dough evenly over the top, then invert the dough onto a cornmeal-sprinkled baking sheet. | 8. Loosening it with a spatula if necessary. | 9. Bake till the edges of the shortbread begins to pale golden brown, 40-50 minutes. | 10. If baking on baking sheet, remove from oven after first 10 minutes and press lightly in the center with a decorative cutter or butter mold, score into 12 wedges around the pattern using a pastry wheel or serrated knife. | 11. Continue to bake till the edges begin to turn golden. | 12. Cool on wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	unsalted softened	1627.59	0.1362	1.9295	184.1197
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
vanilla extract	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
orange zest	1/2	teaspoon		0.97	0.25	0.015	0.002
purpose flour	2 1/2	cups		-	-	-	-
rice flour	1/2	cup		289.14	63.3027	4.7005	1.1218

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

Cooking in progress....

Christmas Shortbread