RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	193.217
Energy (kCal)	2871.2952
Carbohydrates (g)	140.7676
Total fats (g)	165.1603
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	1.7361
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)	0.4715
Fatty acids, total saturated 4:0 (g)	0.0458
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.5240
Tocopherol, beta (mg)	0.0000
Lactose (g)	3.0805
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1088
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)	22.0276
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.1723
Proline (g)	0.7107
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3818
Adjusted Protein (g)	0.0000
Cystine (g)	0.2121
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	182.6230
Copper, Cu (mg)	2.7045
Maltose (g)	0.0000
Zinc, Zn (mg)	11.1192
Total lipid (fat) (g)	165.1603
Vitamin K (phylloquinone) (g)	4.6067
Cholesterol (mg)	538.8130
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	31.4339
Folate, total (g)	169.7318
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1215.9262
Energy (kcal)	2871.2952
Fatty acids, total saturated 16:1 undifferentiated (g)	2.1330
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3065
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2085
Sugars, total (g)	8.3106
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0378
Vitamin C, total ascorbic acid (mg)	7.3951
Lutein + zeaxanthin (g)	70.0700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2992
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7803
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)	276.0109
Fatty acids, total saturated 16:0 (g)	30.3691
Carbohydrate, by difference (g)	140.7676
Vitamin D (IU)	1.2200
Fructose (g)	0.9056
Fluoride, F (g)	1.1633
Aspartic acid (g)	1.2474
Tyrosine (g)	0.6512
Potassium, K (mg)	2576.6104
Fatty acids, total saturated 12:0 (g)	6.6775
Vitamin A, RAE (g)	310.5101
Serine (g)	0.6961
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6927
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)	4.4261
Histidine (g)	0.3369
Isoleucine (g)	0.5532
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	14.7251
Water (g)	887.8496
Fatty acids, total saturated 8:0 (g)	1.0490
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)	114.0240
Sodium, Na (mg)	655.4502
Iron, Fe (mg)	14.7287
Energy (kJ)	12009.4437
Ash (g)	13.0398
Caffeine (mg)	0.0000
Glycine (g)	0.5473
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)	26.7523
Fatty acids, total polyunsaturated (g)	29.7184
Vitamin E (alpha-tocopherol) (mg)	6.4213
Sucrose (g)	0.6932
Vitamin B-6 (mg)	1.9203
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1275
Vitamin D (D2 + D3) (g)	0.0610
Vitamin D3 (cholecalciferol) (g)	0.0610
Lysine (g)	0.5791
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	1.7345
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)	1.3864
Folate, food (g)	169.7318
Fatty acids, total saturated 20:1 (g)	0.8505
Fatty acids, total monounsaturated (g)	60.3709
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)	617.1628
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	66.2891
Vitamin B-12 (g)	9.3412
Calcium, Ca (mg)	1190.1956
Fatty acids, total saturated 10:0 (g)	0.8425
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6821
Glutamic acid (g)	2.6772
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	299.4506
Leucine (g)	1.0850
Folate, DFE (g)	169.7318
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)	6.8716
Tryptophan (g)	0.1650
Threonine (g)	0.4810
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	2.7096
Protein (g)	193.2170
Cryptoxanthin, beta (g)	28.5265
Fatty acids, total saturated 18:1 undifferentiated (g)	56.3933
Betaine (mg)	0.5384
Phosphorus, P (mg)	1922.6157
Tocopherol, gamma (mg)	0.0754

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. Put first four ingredients into a saucepan, cover with water. | 2. Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup. | 3. Strain and cool. | 4. Mix pork with spices and herbs, salt and pepper. | 5. Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl. | 6. Knead 3-4 minutes. | 7. Roll out two thirds of the pastry, line an 8" spring form pan. | 8. Add the meat mixture and 4 Tbsp. | 9. of the meat stock to the pie case. | 10. Roll out remaining dough to form lid, seal edges well with water. | 11. Make a hole in center of pie. | 12. Glaze with beaten egg. | 13. Bake at 425 degrees for 30 minutes. | 14. Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours. | 15. Cool pie. | 16. Warm the remaining jellied stock, then pour into the center hole in the pie. | 17. Chill. | 18. Note: If you don't have bones for the stock, use 2 tsp. | 19. of Gelatine to 1/2 pint stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	3 -4		bone	-	-	-	-
bay leaf	1			-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
black peppercorn	4			806.9352	0.0	179.5204	4.5333
pork leg shoulder	2	lbs	boneless boneless cubed	806.9352	0.0	179.5204	4.5333
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
mace	1/4	teaspoon	ground	2.0188	0.2146	0.0285	0.1376
sage	1/4	teaspoon	dried	-	-	-	-
marjoram	1/4	teaspoon	dried	0.4065	0.0908	0.019	0.0106
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
milk	1/4			37.21	2.9158	1.9215	1.9947
water	1/4		mixed	138.0	3.324	1.374	14.304
vegetable shortening	5	ounces	lard	1275.7272	0.0	0.0	141.7475
flour	1	cups		578.28	126.6054	9.401	2.2436
egg				-	-	-	-

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

Cooking in progress....

Pork Pie (Raised)