RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.6746
Energy (kCal)	174.4092
Carbohydrates (g)	38.8134
Total fats (g)	0.6283
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0340
Fatty acids, total polyunsaturated 17:1 (g)	0.0008
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0147
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1350
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
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)	0.0300
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0368
Proline (g)	0.0174
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2144
Adjusted Protein (g)	0.0000
Cystine (g)	0.0051
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.0185
Copper, Cu (mg)	0.2528
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6201
Total lipid (fat) (g)	0.6283
Vitamin K (phylloquinone) (g)	1.5137
Cholesterol (mg)	14.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0019
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0130
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.3160
Folate, total (g)	10.6710
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	33.7233
Energy (kcal)	174.4092
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0062
Fatty acids, total saturated 14:1 (g)	0.0020
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0046
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	25.3077
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	14.2807
Lutein + zeaxanthin (g)	3.7450
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0214
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)	33.2072
Fatty acids, total saturated 16:0 (g)	0.1149
Carbohydrate, by difference (g)	38.8134
Vitamin D (IU)	0.0000
Fructose (g)	0.2604
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0721
Tyrosine (g)	0.0126
Potassium, K (mg)	475.5242
Fatty acids, total saturated 12:0 (g)	0.0037
Vitamin A, RAE (g)	8.7365
Serine (g)	0.0130
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0162
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)	0.0049
Histidine (g)	0.0103
Isoleucine (g)	0.0177
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3101
Water (g)	54.8009
Fatty acids, total saturated 8:0 (g)	0.0000
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)	1.4860
Sodium, Na (mg)	26.0382
Iron, Fe (mg)	2.2564
Energy (kJ)	729.7180
Ash (g)	1.3679
Caffeine (mg)	0.0000
Glycine (g)	0.0258
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)	0.0991
Fatty acids, total polyunsaturated (g)	0.1672
Vitamin E (alpha-tocopherol) (mg)	0.2340
Sucrose (g)	0.0760
Vitamin B-6 (mg)	0.2174
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0014
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0125
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1278
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0487
Folate, food (g)	10.6710
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0600
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	0.1248
Choline, total (mg)	26.5913
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2447
Vitamin B-12 (g)	0.2833
Calcium, Ca (mg)	65.5838
Fatty acids, total saturated 10:0 (g)	0.0841
Galactose (g)	0.0099
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0141
Glutamic acid (g)	0.0411
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1325
Vitamin E, added (mg)	0.0000
Retinol (g)	8.5000
Leucine (g)	0.0267
Folate, DFE (g)	10.6710
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)	2.8000
Tryptophan (g)	0.0079
Threonine (g)	0.0150
Fatty acids, total polyunsaturated 18:1 c (g)	0.0192
Manganese, Mn (mg)	1.8644
Protein (g)	7.6746
Cryptoxanthin, beta (g)	3.2600
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0490
Betaine (mg)	0.1768
Phosphorus, P (mg)	110.5135
Tocopherol, gamma (mg)	0.1565

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. In a non-reactive saucepan over medium heat, combine the lemon zest and juice, wine, honey or golden syrup, ginger, and raisins. | 2. Raise the heat to medium-high, stirring constantly until the honey or golden syrup is melted, which will take about 4 minutes, but do not allow to boil. | 3. Add the brandy or Cognac and place into glass container. | 4. Refrigerate at least one day (or two, to taste), then strain the wine and serve in small glasses; it will be slightly cloudy but very tasty and very good for helping digest those large dinners everybody had! | 5. Note: honey and golden syrup have different tastes, and I like both. It's nice to have the both versions of the wine with made, for different folks' tastes! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1	tablespoon	grated rind	3.8425	1.2349	0.1458	0.0397
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
white wine	1	bottle		-	-	-	-
honey	1/3	cup		-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
raisin	1/4	cup	chopped	124.575	32.802	1.3984	0.1898
brandy	1	ounce		25.2167	0.0	5.61	0.1417

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

Cooking in progress....

New Ginger Wine - Christmas & Holiday Ginger Wine