RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	54.1021
Energy (kCal)	1125.7747
Carbohydrates (g)	4.2964
Total fats (g)	99.1684
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	1.8093
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)	0.2119
Fatty acids, total saturated 4:0 (g)	0.0478
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.7136
Tocopherol, beta (mg)	0.0050
Lactose (g)	3.0805
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0307
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)	8.5319
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5001
Proline (g)	0.5398
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1567
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	55.6870
Copper, Cu (mg)	0.6179
Maltose (g)	0.0000
Zinc, Zn (mg)	3.1374
Total lipid (fat) (g)	99.1684
Vitamin K (phylloquinone) (g)	0.5597
Cholesterol (mg)	305.4333
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)	0.6100
Phytosterols (mg)	165.5610
Folate, total (g)	61.6840
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	4651.7321
Energy (kcal)	1125.7747
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3613
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2644
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	3.2655
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.2268
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1038
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6193
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)	60.8352
Fatty acids, total saturated 16:0 (g)	12.7114
Carbohydrate, by difference (g)	4.2964
Vitamin D (IU)	42.2200
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.9029
Tyrosine (g)	0.3930
Potassium, K (mg)	718.4804
Fatty acids, total saturated 12:0 (g)	0.0470
Vitamin A, RAE (g)	1104.7894
Serine (g)	0.6536
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4859
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)	0.4290
Histidine (g)	0.2386
Isoleucine (g)	0.4939
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.6112
Water (g)	287.5711
Fatty acids, total saturated 8:0 (g)	0.0478
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)	695.9976
Sodium, Na (mg)	1320.7062
Iron, Fe (mg)	4.0666
Energy (kJ)	4708.7370
Ash (g)	5.9267
Caffeine (mg)	0.0000
Glycine (g)	0.2742
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)	22.9247
Fatty acids, total polyunsaturated (g)	25.1600
Vitamin E (alpha-tocopherol) (mg)	5.2163
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3892
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0458
Vitamin D (D2 + D3) (g)	1.0610
Vitamin D3 (cholecalciferol) (g)	1.0610
Lysine (g)	0.6941
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)	1.0893
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)	0.3314
Folate, food (g)	61.6840
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	47.0892
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)	302.9563
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	21.9260
Vitamin B-12 (g)	3.0996
Calcium, Ca (mg)	398.4161
Fatty acids, total saturated 10:0 (g)	0.0488
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4657
Glutamic acid (g)	1.4714
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)	1046.3464
Leucine (g)	0.8207
Folate, DFE (g)	61.6840
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)	0.0000
Tryptophan (g)	0.1215
Threonine (g)	0.4039
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0164
Protein (g)	54.1021
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	46.7049
Betaine (mg)	0.5160
Phosphorus, P (mg)	584.3215
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. Set oven to 425 degrees F | 2. Grease and flour baking sheets. | 3. Sift the flour into a bowl and rub in the margarine. | 4. Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency (may not need all the milk). | 5. Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking. | 6. Make a small hole in the center of each ball and spoon in a little rasberry jam. | 7. Pinch the edges together again. | 8. Dust lightly with caster sugar. | 9. Bake for 10 minutes then reduce heat to 350degrees F and bake for a further 5 minutes. | 10. The buns should be light golden in color. | 11. Cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self rising flour	8	ounces		201.7333	0.0	44.88	1.1333
caster sugar	3	ounces		201.7333	0.0	44.88	1.1333
margarine	4	ounces		815.3314	1.0206	1.0206	91.2854
egg	1		beaten	71.5	0.36	6.28	4.755
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
raspberry jam				201.7333	0.0	44.88	1.1333
caster sugar				201.7333	0.0	44.88	1.1333

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

Cooking in progress....

Old Fashioned Raspberry Buns (Scottish)