RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.2399
Energy (kCal)	44.7216
Carbohydrates (g)	10.4579
Total fats (g)	0.1194
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0048
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0302
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0053
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1153
Proline (g)	0.0173
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1677
Adjusted Protein (g)	0.0000
Cystine (g)	0.0048
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5641
Copper, Cu (mg)	0.0633
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1904
Total lipid (fat) (g)	0.1194
Vitamin K (phylloquinone) (g)	0.9106
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.7645
Folate, total (g)	20.9489
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3.7726
Energy (kcal)	44.7216
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0002
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0025
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.6658
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0464
Vitamin C, total ascorbic acid (mg)	8.1400
Lutein + zeaxanthin (g)	5.7052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0247
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)	16.2316
Fatty acids, total saturated 16:0 (g)	0.0389
Carbohydrate, by difference (g)	10.4579
Vitamin D (IU)	0.0000
Fructose (g)	1.4197
Fluoride, F (g)	1.3083
Aspartic acid (g)	0.1042
Tyrosine (g)	0.0168
Potassium, K (mg)	164.4209
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	0.0776
Serine (g)	0.0243
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0288
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0045
Histidine (g)	0.0159
Isoleucine (g)	0.0165
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1309
Water (g)	335.0094
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1.9912
Sodium, Na (mg)	9.1975
Iron, Fe (mg)	0.2589
Energy (kJ)	185.6188
Ash (g)	0.5638
Caffeine (mg)	0.0000
Glycine (g)	0.0288
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0163
Fatty acids, total polyunsaturated (g)	0.0216
Vitamin E (alpha-tocopherol) (mg)	0.0250
Sucrose (g)	1.0891
Vitamin B-6 (mg)	0.1328
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0436
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.1393
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0509
Folate, food (g)	20.9489
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0164
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.7425
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0502
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	50.2736
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0249
Glutamic acid (g)	0.2879
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0304
Folate, DFE (g)	20.9489
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.9427
Tryptophan (g)	0.0156
Threonine (g)	0.0238
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.1786
Protein (g)	1.2399
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0162
Betaine (mg)	0.1356
Phosphorus, P (mg)	32.3542
Tocopherol, gamma (mg)	0.0189

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. Melt the bacon drippings in a saucepan; add chopped onion and cook until onion is lightly browned, stirring frequently. Add boiling water and salt; mix in oats and cook about 15 minutes, stirring frequently, until oatmeal is thick. Crush the sage and mix into the porridge along with pepper. Spread mixture into a 6 or 7 inch square pan or 8 inch pie pan and chill. When ready to serve cut into squares. Dip each square into flour and fry in hot bacon drippings. Serve as an accompaniment to stews or chowders. | 2. Soups and Stews The World Over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon dripping	2	tablespoons		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
water	1	cup	boiling	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cooking oat	1 1/2	1/2		-	-	-	-
sage	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

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

Cooking in progress....

Scottish Skirlie Fried Cakes