RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.0201
Energy (kCal)	7966.0842
Carbohydrates (g)	2.9132
Total fats (g)	890.7577
Fatty acids, total saturated 20:0 (g)	0.0139
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0839
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3369
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.6383
Tocopherol, beta (mg)	0.0270
Lactose (g)	0.0238
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	16.4581
Tocopherol, delta (mg)	0.0804
Arginine (g)	1.1937
Proline (g)	0.7316
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5318
Adjusted Protein (g)	0.0000
Cystine (g)	0.3618
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	49.7590
Copper, Cu (mg)	0.1054
Maltose (g)	0.0238
Zinc, Zn (mg)	2.0889
Total lipid (fat) (g)	890.7577
Vitamin K (phylloquinone) (g)	61.5780
Cholesterol (mg)	740.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0031
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0369
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2319.8610
Folate, total (g)	99.0913
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1031.4510
Energy (kcal)	7966.0842
Fatty acids, total saturated 16:1 undifferentiated (g)	5.7528
Fatty acids, total saturated 14:1 (g)	0.0154
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5085
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0037
Sugars, total (g)	0.8330
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0702
Vitamin C, total ascorbic acid (mg)	3.9510
Lutein + zeaxanthin (g)	876.4850
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0968
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1807
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)	15.3165
Fatty acids, total saturated 16:0 (g)	61.2570
Carbohydrate, by difference (g)	2.9132
Vitamin D (IU)	156.1200
Fructose (g)	0.1356
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.8560
Tyrosine (g)	0.7295
Potassium, K (mg)	187.4567
Fatty acids, total saturated 12:0 (g)	0.0052
Vitamin A, RAE (g)	289.5675
Serine (g)	1.4218
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9115
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0031
Fatty acids, total saturated 22:0 (g)	0.0169
Fatty acids, total saturated 14:0 (g)	0.1942
Histidine (g)	0.4504
Isoleucine (g)	0.9654
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.0996
Water (g)	103.3545
Fatty acids, total saturated 8:0 (g)	0.0071
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	30.1757
Sodium, Na (mg)	158.5097
Iron, Fe (mg)	2.7030
Energy (kJ)	33333.2497
Ash (g)	1.6756
Caffeine (mg)	0.0000
Glycine (g)	0.5979
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	154.4890
Fatty acids, total polyunsaturated (g)	155.0724
Vitamin E (alpha-tocopherol) (mg)	343.7664
Sucrose (g)	0.0675
Vitamin B-6 (mg)	0.2946
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.8360
Vitamin D3 (cholecalciferol) (g)	3.8360
Lysine (g)	1.3258
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.5629
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)	0.0125
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1041
Folate, food (g)	99.0913
Fatty acids, total saturated 20:1 (g)	0.0562
Fatty acids, total monounsaturated (g)	617.1952
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5322
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0393
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1340
Choline, total (mg)	576.7229
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	78.0241
Vitamin B-12 (g)	1.5530
Calcium, Ca (mg)	101.4820
Fatty acids, total saturated 10:0 (g)	0.0111
Galactose (g)	0.0238
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.0192
Glutamic acid (g)	2.3428
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	12.9200
Vitamin E, added (mg)	0.0000
Retinol (g)	286.1400
Leucine (g)	1.5617
Folate, DFE (g)	99.0913
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.1449
Tryptophan (g)	0.2272
Threonine (g)	0.7896
Fatty acids, total polyunsaturated 18:1 c (g)	3.3884
Manganese, Mn (mg)	0.0639
Protein (g)	18.0201
Cryptoxanthin, beta (g)	20.9897
Fatty acids, total saturated 18:1 undifferentiated (g)	612.2264
Betaine (mg)	0.6060
Phosphorus, P (mg)	332.5848
Tocopherol, gamma (mg)	0.9551

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. Remove the crusts from the bread and place the bread in small saucepan. | 2. Cover with the milk and bring to a boil. | 3. Set aside and allow to cool a bit. | 4. Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl. | 5. Gradually beat in the bread and milk. | 6. Stir in the stock, and then pass through a sieve into a saucepan. | 7. Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat. | 8. Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup. | 9. Stir the mixture into the soup and heat gently for 2 or 3 minutes. | 10. DO NOT ALLOW TO BOIL. | 11. When it thickens, serve with the diced chicken as a garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hearty white bread	1	slice		-	-	-	-
milk	4	fluid		-	-	-	-
chicken breast	2	boneless	skinless cooked minced boneless	-	-	-	-
almond	4		ground	7708.48	0.0	0.0	872.0
egg	2		boiled	143.0	0.72	12.56	9.51
chicken broth	32	fluid	low sodium	-	-	-	-
salt				-	-	-	-
white pepper				-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
lemon juice	2	teaspoons	squeezed	2.2367	0.7015	0.0356	0.0244
egg yolk	2			109.48	1.2206	5.3924	9.0236
heavy cream	4	fluid		-	-	-	-
chicken	2	tablespoons	diced cooked	-	-	-	-

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

Cooking in progress....

Scottish Highland Chicken Soup