RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.686
Energy (kCal)	153.4285
Carbohydrates (g)	12.8109
Total fats (g)	7.9788
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1830
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)	0.1830
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4124
Tocopherol, beta (mg)	0.0000
Lactose (g)	12.3220
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)	0.8906
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2196
Proline (g)	0.7588
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)	0.0464
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.0292
Copper, Cu (mg)	0.0694
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9031
Total lipid (fat) (g)	7.9788
Vitamin K (phylloquinone) (g)	0.7320
Cholesterol (mg)	24.4000
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)	2.4400
Phytosterols (mg)	0.0000
Folate, total (g)	12.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	395.2800
Energy (kcal)	153.4285
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2025
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.4627
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)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5026
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)	26.7930
Fatty acids, total saturated 16:0 (g)	2.0228
Carbohydrate, by difference (g)	12.8109
Vitamin D (IU)	4.8800
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.6588
Tyrosine (g)	0.3880
Potassium, K (mg)	322.4135
Fatty acids, total saturated 12:0 (g)	0.1879
Vitamin A, RAE (g)	112.2400
Serine (g)	0.4636
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3977
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)	0.7247
Histidine (g)	0.2318
Isoleucine (g)	0.3977
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2172
Water (g)	333.5150
Fatty acids, total saturated 8:0 (g)	0.1830
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)	17.0800
Sodium, Na (mg)	264.6445
Iron, Fe (mg)	0.0775
Energy (kJ)	643.8450
Ash (g)	1.9320
Caffeine (mg)	0.0000
Glycine (g)	0.1513
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)	0.2928
Fatty acids, total polyunsaturated (g)	0.4758
Vitamin E (alpha-tocopherol) (mg)	0.1708
Sucrose (g)	1.1407
Vitamin B-6 (mg)	0.0878
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1830
Vitamin D (D2 + D3) (g)	0.2440
Vitamin D3 (cholecalciferol) (g)	0.2440
Lysine (g)	0.6442
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)	0.9101
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)	0.1122
Folate, food (g)	12.2000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.9813
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)	34.8920
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.5506
Vitamin B-12 (g)	1.0980
Calcium, Ca (mg)	287.7080
Fatty acids, total saturated 10:0 (g)	0.1830
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2611
Glutamic acid (g)	1.7275
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)	109.8000
Leucine (g)	0.7296
Folate, DFE (g)	12.2000
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)	0.0000
Tryptophan (g)	0.0976
Threonine (g)	0.3270
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0103
Protein (g)	7.6860
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9813
Betaine (mg)	1.4640
Phosphorus, P (mg)	204.9715
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large bowl, combine 1/2 cup water, sugar, and yeast. Allow to sit until mixture is foamy. Add warm milk and salt, then stir in flour. Beat mixture hard for 5 minutes, then cover and allow to rise in a warm place for 3 hours or until very bubbly. It's okay if it rises and collapses; just proceed to next step. | 2. Dissolve baking soda in 1/4 cup water. Gently stir into batter. Cover again and allow to rise in a warm place for 30 minutes. | 3. Grease griddle and English muffin rings (a.k.a. crumpet rings). Heat griddle over low heat for 10 minutes. Place rings on pan and spoon about 1/4 cup batter into each. For English muffin batter, spread slightly with spoon to fill ring (crumpet batter will do so on its own). | 4. For English muffins, allow to cook for about 5-8 minutes or until bottoms are golden. Flip and cook other side, removing rings as you do so, for another 5-8 minutes or until both sides are nicely browned. Remove from pan. Continue until all batter is used. | 5. For crumpets, cook for about 8 minutes without flipping, until tops are pale but dry and full of holes and bottoms are golden brown. Remove from pan and rings. Continue until all batter is used. | 6. Cool on wire rack. | 7. To serve English muffins, split and toast. To serve crumpets, toast without splitting. Serve either with plenty of butter and jam or other desired toppings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/2	cup	0.0	0.0	0.0	0.0
sugar	1/4	teaspoon	4.5885	1.1477	0.0	0.0
active yeast	2	teaspoons	-	-	-	-
milk	1	cup	148.84	11.6632	7.686	7.9788
salt	3/4	teaspoon	-	-	-	-
purpose flour	2	cups	-	-	-	-
baking soda	1/8	teaspoon	0.0	0.0	0.0	0.0
water	1/4	cup	0.0	0.0	0.0	0.0

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

Cooking in progress....

English Muffins or Crumpets