RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	115.1542
Energy (kCal)	3056.3842
Carbohydrates (g)	106.0307
Total fats (g)	244.1271
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	4.0957
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)	0.3297
Fatty acids, total saturated 4:0 (g)	0.0099
Fatty acids, total trans (g)	0.5747
Riboflavin (mg)	1.7348
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0579
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)	23.3558
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.1871
Proline (g)	1.2818
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)	0.4363
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	103.6438
Copper, Cu (mg)	2.5006
Maltose (g)	0.0000
Zinc, Zn (mg)	8.3195
Total lipid (fat) (g)	244.1271
Vitamin K (phylloquinone) (g)	8.0876
Cholesterol (mg)	413.8012
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)	329.3760
Folate, total (g)	241.1746
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	9065.7692
Energy (kcal)	3056.3842
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7296
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6366
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	47.3812
Folic acid (g)	37.4213
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.4512
Lutein + zeaxanthin (g)	259.4379
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1786
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3395
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)	190.7523
Fatty acids, total saturated 16:0 (g)	36.1426
Carbohydrate, by difference (g)	106.0307
Vitamin D (IU)	97.6990
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	2.0478
Tyrosine (g)	0.9136
Potassium, K (mg)	1869.8034
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	2065.3653
Serine (g)	1.3497
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1866
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)	0.6582
Histidine (g)	0.5931
Isoleucine (g)	1.0515
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	10.8170
Water (g)	531.2952
Fatty acids, total saturated 8:0 (g)	0.0031
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	268.7532
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	1376.1600
Sodium, Na (mg)	2989.7515
Iron, Fe (mg)	12.0808
Energy (kJ)	12784.5752
Ash (g)	15.8344
Caffeine (mg)	7.9379
Glycine (g)	1.1241
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)	61.7680
Fatty acids, total polyunsaturated (g)	66.5890
Vitamin E (alpha-tocopherol) (mg)	11.8378
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7633
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0011
Vitamin D (D2 + D3) (g)	2.3608
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.0886
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)	1.3495
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)	1.6997
Folate, food (g)	203.7532
Fatty acids, total saturated 20:1 (g)	0.0515
Fatty acids, total monounsaturated (g)	104.2284
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)	449.1650
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	60.6418
Vitamin B-12 (g)	6.6327
Calcium, Ca (mg)	1029.7796
Fatty acids, total saturated 10:0 (g)	0.0053
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.1309
Glutamic acid (g)	4.6366
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)	1948.6083
Leucine (g)	1.7996
Folate, DFE (g)	255.9163
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)	8.3349
Tryptophan (g)	0.3918
Threonine (g)	0.9324
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.8401
Protein (g)	115.1542
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	103.4202
Betaine (mg)	0.1500
Phosphorus, P (mg)	1477.1884
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. Pre-heat oven to 400°F | 2. Cream margarine and sugar together until soft and fluffy. | 3. Beat in the egg, then add the flour gradually until all is combined into the mixture. | 4. Grease three baking sheets, then using a large star tube, pipe the mixture on the trays, making 36 biscuit shapes. | 5. Bake in a hot oven, 400°F, for 10-15 minutes,. | 6. keeping a close eye on them to see that they do not brown too quickly. | 7. Cool on wire racks, then dip half of the biscuits into melted chocolate to half their width. | 8. Wait until the chocolate has hardened, then sandwich together each chocolate-coated half with a plain half, using buttercream made by creaming together the icing sugar and butter. | 9. Place each dainty in a paper case. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	1		1622.0639999999999	2.0304	2.0304	181.608
icing sugar	4	ounces	570.3918	78.0518	4.6493	26.6485
egg	1		71.5	0.36	6.28	4.755
plain flour	1	lb	403.4676	0.0	89.7602	2.2667
icing sugar	6	ounces	570.3918	78.0518	4.6493	26.6485
butter	2	ounces	323.19	14.8497	10.0983	27.215999999999998
chocolate	4	ounces	65.7708	10.7388	2.336	1.6329

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

Cooking in progress....

Scottish Danties