RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.5959
Energy (kCal)	690.937
Carbohydrates (g)	83.9615
Total fats (g)	34.2988
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2656
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)	0.0358
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.7146
Tocopherol, beta (mg)	0.0050
Lactose (g)	2.2725
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)	1.7526
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.9488
Proline (g)	0.8578
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9275
Adjusted Protein (g)	0.0000
Cystine (g)	0.3489
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.7495
Copper, Cu (mg)	1.0054
Maltose (g)	0.0000
Zinc, Zn (mg)	4.4901
Total lipid (fat) (g)	34.2988
Vitamin K (phylloquinone) (g)	0.2870
Cholesterol (mg)	190.5000
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)	0.4500
Phytosterols (mg)	1.4590
Folate, total (g)	183.9900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	557.6090
Energy (kcal)	690.9370
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1825
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5611
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	58.2073
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	2.4548
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0874
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)	89.4070
Fatty acids, total saturated 16:0 (g)	3.9338
Carbohydrate, by difference (g)	83.9615
Vitamin D (IU)	41.9000
Fructose (g)	0.6105
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.7275
Tyrosine (g)	0.7445
Potassium, K (mg)	514.5440
Fatty acids, total saturated 12:0 (g)	0.0354
Vitamin A, RAE (g)	102.9140
Serine (g)	1.1225
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9495
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)	0.2189
Histidine (g)	0.4950
Isoleucine (g)	0.8442
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.9081
Water (g)	82.3042
Fatty acids, total saturated 8:0 (g)	0.0359
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)	3.1500
Sodium, Na (mg)	1456.5710
Iron, Fe (mg)	6.9083
Energy (kJ)	2891.6360
Ash (g)	6.1464
Caffeine (mg)	0.0000
Glycine (g)	0.9365
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)	12.5882
Fatty acids, total polyunsaturated (g)	13.2337
Vitamin E (alpha-tocopherol) (mg)	0.5617
Sucrose (g)	52.0080
Vitamin B-6 (mg)	0.3387
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0338
Vitamin D (D2 + D3) (g)	1.0450
Vitamin D3 (cholecalciferol) (g)	1.0450
Lysine (g)	0.8997
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)	1.4045
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)	0.8668
Folate, food (g)	82.7700
Fatty acids, total saturated 20:1 (g)	0.0516
Fatty acids, total monounsaturated (g)	12.7113
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)	155.1760
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	6.3885
Vitamin B-12 (g)	0.6475
Calcium, Ca (mg)	403.6590
Fatty acids, total saturated 10:0 (g)	0.0368
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.9442
Glutamic acid (g)	3.4104
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)	100.2500
Leucine (g)	1.4525
Folate, DFE (g)	82.7700
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)	6.8855
Tryptophan (g)	0.3228
Threonine (g)	0.7580
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.9376
Protein (g)	19.5959
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.2334
Betaine (mg)	0.4750
Phosphorus, P (mg)	620.1510
Tocopherol, gamma (mg)	0.2500

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 350°F. | 2. Line a seven inch square baking pan with greaseproof paper which has been well buttered. | 3. Melt the 2 ounces butter, sugar and treacle in a saucepan over a low heat. | 4. Sift the flour and baking soda into a bowl. | 5. Add the oatmeal and spices. | 6. Add the melted butter and treacle mixture, beaten egg and the milk to the bowl, stirring well until completely blended. | 7. Pour into the baking pan and bake about 45 minutes. | 8. Allow the cake to cool for ten minutes before turning out onto a wire rack. | 9. Serve with a dollop of sweetened whipped cream or vanilla ice cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3/4	cup		-	-	-	-
oatmeal	1/4	cup		53.2	10.9256	1.5819999999999999	0.6762
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
black treacle	2 1/2	tablespoons		-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
spice	1	teaspoon	Mixed mixed	4.997	1.3703	0.1157	0.1651
egg	1		beaten	71.5	0.36	6.28	4.755
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
milk	3	tablespoons		27.45	2.151	1.4175	1.4715

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

Cooking in progress....

Oatmeal Gingerbread (Scottish)