RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	54.9783
Energy (kCal)	524.9233
Carbohydrates (g)	14.8497
Total fats (g)	28.3493
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2443
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)	0.1179
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6292
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
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)	1.2241
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.4974
Proline (g)	0.4610
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.2041
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	38.0800
Copper, Cu (mg)	1.4841
Maltose (g)	0.0000
Zinc, Zn (mg)	4.8976
Total lipid (fat) (g)	28.3493
Vitamin K (phylloquinone) (g)	0.2267
Cholesterol (mg)	113.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	89.5660
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	264.6557
Energy (kcal)	524.9233
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1156
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3334
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5642
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)	99.7653
Fatty acids, total saturated 16:0 (g)	2.6376
Carbohydrate, by difference (g)	14.8497
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.9373
Tyrosine (g)	0.4230
Potassium, K (mg)	756.0713
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	69.7010
Serine (g)	0.5506
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5352
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)	0.0725
Histidine (g)	0.2971
Isoleucine (g)	0.4343
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.8528
Water (g)	179.6343
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)	0.0000
Sodium, Na (mg)	196.0913
Iron, Fe (mg)	4.5965
Energy (kJ)	2195.4950
Ash (g)	5.5550
Caffeine (mg)	0.0000
Glycine (g)	0.6917
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)	11.7856
Fatty acids, total polyunsaturated (g)	12.3144
Vitamin E (alpha-tocopherol) (mg)	1.1333
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3565
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)	0.3238
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)	0.3935
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)	0.9995
Folate, food (g)	89.5660
Fatty acids, total saturated 20:1 (g)	0.0380
Fatty acids, total monounsaturated (g)	10.4775
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)	147.3333
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.0993
Vitamin B-12 (g)	2.2667
Calcium, Ca (mg)	505.6067
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5279
Glutamic acid (g)	2.2521
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	68.0000
Leucine (g)	0.7734
Folate, DFE (g)	89.5660
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)	5.2731
Tryptophan (g)	0.2211
Threonine (g)	0.4190
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.8261
Protein (g)	54.9783
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	10.3131
Betaine (mg)	0.0000
Phosphorus, P (mg)	834.3840
Tocopherol, gamma (mg)	0.0000

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. Heat oven to 425°F or Gas Mark 7 and grease a baking sheet. | 2. Sift the flour and salt into a bowl and rub in the butter. | 3. Mix in the sugar and cinnamon. | 4. Add the treacle or molasses and sufficient milk to make soft dough. | 5. Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic. | 6. Roll out to about ½-inch thick, and cut into rounds with a 2½-inch pastry cutter. | 7. Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour. | 8. Cool on a wire rack. | 9. Serve split in half and buttered. | 10. Store at room temperature in an airtight container. | ---------------------------------------------------------------------------

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
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
caster sugar	1	ounce		201.7333	0.0	44.88	1.1333
cinnamon	1/2	teaspoon	ground	-	-	-	-
black treacle	2	tablespoons		201.7333	0.0	44.88	1.1333
salt	1	pinch		-	-	-	-
milk	5	fluid		-	-	-	-

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

Cooking in progress....

Treacle Scones