RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.6306
Energy (kCal)	3850.855
Carbohydrates (g)	930.3225
Total fats (g)	17.9516
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0372
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)	0.5223
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0462
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)	0.9494
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.1181
Proline (g)	0.6430
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	12.5594
Adjusted Protein (g)	0.0000
Cystine (g)	0.3681
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	42.3322
Copper, Cu (mg)	0.6133
Maltose (g)	0.0462
Zinc, Zn (mg)	1.3808
Total lipid (fat) (g)	17.9516
Vitamin K (phylloquinone) (g)	0.1500
Cholesterol (mg)	191.0000
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)	0.0000
Folate, total (g)	42.8300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.0000
Energy (kcal)	3850.8550
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1015
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5021
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	886.3573
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.8400
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)	1.0976
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)	109.5725
Fatty acids, total saturated 16:0 (g)	2.0656
Carbohydrate, by difference (g)	930.3225
Vitamin D (IU)	41.0000
Fructose (g)	10.0362
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.6843
Tyrosine (g)	0.6467
Potassium, K (mg)	1486.0900
Fatty acids, total saturated 12:0 (g)	4.6155
Vitamin A, RAE (g)	80.0000
Serine (g)	1.1295
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9106
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)	1.8406
Histidine (g)	0.4002
Isoleucine (g)	0.8626
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.8753
Water (g)	213.1995
Fatty acids, total saturated 8:0 (g)	0.7310
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)	0.0000
Sodium, Na (mg)	886.2600
Iron, Fe (mg)	9.4584
Energy (kJ)	16112.4825
Ash (g)	7.6488
Caffeine (mg)	0.0000
Glycine (g)	0.5929
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)	0.9530
Fatty acids, total polyunsaturated (g)	1.1441
Vitamin E (alpha-tocopherol) (mg)	0.5467
Sucrose (g)	851.0862
Vitamin B-6 (mg)	0.5575
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0591
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.0769
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)	2.3200
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)	0.0589
Folate, food (g)	42.8300
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.3588
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)	169.4715
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	11.3463
Vitamin B-12 (g)	0.5044
Calcium, Ca (mg)	823.6450
Fatty acids, total saturated 10:0 (g)	0.5823
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.9532
Glutamic acid (g)	2.3249
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)	80.0000
Leucine (g)	1.3907
Folate, DFE (g)	42.8300
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)	8.8840
Tryptophan (g)	0.1928
Threonine (g)	0.6554
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.2255
Protein (g)	21.6306
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.2341
Betaine (mg)	1.2480
Phosphorus, P (mg)	200.8550
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. You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like). | 2. Peel and thinly slice the apples to fill the case completely. | 3. Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. | 4. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft. | 5. Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk/mixer until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. | 6. Spread the plum jam over the apples and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. | 7. Bake for a further 20 minutes or so until the meringue is lightly golden.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flan pastry dough	9	inches		-	-	-	-
apple	4 -6	cups		0.0	0.0	0.0	0.0
demerara sugar	100			3420.0	882.81	1.08	0.0
sugar	125	g	granulated	153.75	28.85	4.8125	2.4
plum jam	2	tablespoons		-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
egg	1			71.5	0.36	6.28	4.755
egg white	2			34.32	0.4818	7.194	0.1122
salt	1	pinch		-	-	-	-

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

Cooking in progress....

Traditional Scottish Recipes - Apple Butterscotch Pie