RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	31.0884
Energy (kCal)	717.567
Carbohydrates (g)	45.201
Total fats (g)	49.9709
Fatty acids, total saturated 20:0 (g)	0.0069
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3551
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1685
Fatty acids, total saturated 4:0 (g)	0.0542
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.1461
Tocopherol, beta (mg)	0.0135
Lactose (g)	0.0350
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	2.6288
Tocopherol, delta (mg)	0.0402
Arginine (g)	2.9234
Proline (g)	1.1598
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3278
Adjusted Protein (g)	0.0000
Cystine (g)	0.5636
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.8708
Copper, Cu (mg)	1.3715
Maltose (g)	0.0350
Zinc, Zn (mg)	5.6993
Total lipid (fat) (g)	49.9709
Vitamin K (phylloquinone) (g)	0.5010
Cholesterol (mg)	377.5500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	132.6800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	618.6200
Energy (kcal)	717.5670
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4078
Fatty acids, total saturated 14:1 (g)	0.0076
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8564
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	9.5645
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0351
Vitamin C, total ascorbic acid (mg)	0.8120
Lutein + zeaxanthin (g)	437.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0484
Vitamin B-12, added (g)	0.0000
Valine (g)	1.6533
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)	110.8080
Fatty acids, total saturated 16:0 (g)	6.1422
Carbohydrate, by difference (g)	45.2010
Vitamin D (IU)	78.0600
Fructose (g)	0.0350
Fluoride, F (g)	4.0300
Aspartic acid (g)	2.6530
Tyrosine (g)	1.1124
Potassium, K (mg)	715.1600
Fatty acids, total saturated 12:0 (g)	0.0467
Vitamin A, RAE (g)	161.0900
Serine (g)	1.7510
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4374
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0085
Fatty acids, total saturated 14:0 (g)	0.2938
Histidine (g)	0.7401
Isoleucine (g)	1.3136
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.9600
Water (g)	201.5008
Fatty acids, total saturated 8:0 (g)	0.0221
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	18.4400
Sodium, Na (mg)	2377.1900
Iron, Fe (mg)	5.7620
Energy (kJ)	3002.3430
Ash (g)	19.1406
Caffeine (mg)	0.0000
Glycine (g)	1.4113
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	17.9393
Fatty acids, total polyunsaturated (g)	18.5617
Vitamin E (alpha-tocopherol) (mg)	1.0100
Sucrose (g)	0.0350
Vitamin B-6 (mg)	0.3372
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0313
Vitamin D (D2 + D3) (g)	1.9180
Vitamin D3 (cholecalciferol) (g)	1.9180
Lysine (g)	1.3857
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.4251
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)	0.0062
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.1426
Folate, food (g)	132.6800
Fatty acids, total saturated 20:1 (g)	0.0817
Fatty acids, total monounsaturated (g)	18.7715
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0197
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0670
Choline, total (mg)	304.0970
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	9.6650
Vitamin B-12 (g)	1.4094
Calcium, Ca (mg)	1590.8590
Fatty acids, total saturated 10:0 (g)	0.0451
Galactose (g)	0.0350
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.4867
Glutamic acid (g)	4.8605
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	156.9900
Leucine (g)	2.2073
Folate, DFE (g)	132.6800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	9.4918
Tryptophan (g)	0.4668
Threonine (g)	1.1342
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.1969
Protein (g)	31.0884
Cryptoxanthin, beta (g)	10.1100
Fatty acids, total saturated 18:1 undifferentiated (g)	18.2506
Betaine (mg)	1.2140
Phosphorus, P (mg)	1350.1540
Tocopherol, gamma (mg)	0.4761

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. Mix together flour, sugar, baking powder and salt. | 2. Cut in butter until mixture resembles coarse crumbs. | 3. In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended. | 4. Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary. | 5. Press into a ball and knead gently on a floured surface about 10 times. | 6. Roll out dough to 1/2 inch thick and cut in to triangles or rounds. | 7. Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar. | 8. Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden. | 9. Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
half cream	1/2	cup		68.44	10.44	3.016	1.624
egg white	1		beaten	17.16	0.2409	3.597	0.0561
sugar			granulated	39.975	7.501	1.2512	0.624

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

Cooking in progress....

Cream Tea Scones