RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.7498
Energy (kCal)	618.424
Carbohydrates (g)	98.9832
Total fats (g)	14.0964
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3202
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)	0.3202
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.0133
Tocopherol, beta (mg)	0.0000
Lactose (g)	21.6097
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)	1.5589
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8168
Proline (g)	1.6247
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2244
Adjusted Protein (g)	0.0000
Cystine (g)	0.2729
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.1190
Copper, Cu (mg)	0.1472
Maltose (g)	0.0462
Zinc, Zn (mg)	1.6384
Total lipid (fat) (g)	14.0964
Vitamin K (phylloquinone) (g)	1.2810
Cholesterol (mg)	42.7000
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)	4.2700
Phytosterols (mg)	0.0000
Folate, total (g)	23.9900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	691.7400
Energy (kcal)	618.4240
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)	0.6201
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	63.3624
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)	1.4191
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)	52.2400
Fatty acids, total saturated 16:0 (g)	3.5435
Carbohydrate, by difference (g)	98.9832
Vitamin D (IU)	8.5400
Fructose (g)	0.0462
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.9661
Tyrosine (g)	0.9845
Potassium, K (mg)	687.5340
Fatty acids, total saturated 12:0 (g)	0.3288
Vitamin A, RAE (g)	196.4200
Serine (g)	1.3428
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1540
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.7224
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)	1.2682
Histidine (g)	0.6002
Isoleucine (g)	1.1363
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4582
Water (g)	438.5559
Fatty acids, total saturated 8:0 (g)	0.3202
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)	29.8900
Sodium, Na (mg)	298.2010
Iron, Fe (mg)	0.5246
Energy (kJ)	2589.9650
Ash (g)	3.3886
Caffeine (mg)	0.0000
Glycine (g)	0.5409
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)	0.5225
Fatty acids, total polyunsaturated (g)	0.8427
Vitamin E (alpha-tocopherol) (mg)	0.2989
Sucrose (g)	41.1109
Vitamin B-6 (mg)	0.1575
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3202
Vitamin D (D2 + D3) (g)	0.4270
Vitamin D3 (cholecalciferol) (g)	0.4270
Lysine (g)	1.6617
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)	1.7188
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)	0.1992
Folate, food (g)	23.9900
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.4738
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)	61.9470
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.9674
Vitamin B-12 (g)	1.9809
Calcium, Ca (mg)	493.1290
Fatty acids, total saturated 10:0 (g)	0.3202
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9291
Glutamic acid (g)	4.0674
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)	192.1500
Leucine (g)	1.9617
Folate, DFE (g)	23.9900
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)	0.3600
Tryptophan (g)	0.2537
Threonine (g)	0.8721
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0694
Protein (g)	20.7498
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.4738
Betaine (mg)	2.7600
Phosphorus, P (mg)	374.3200
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 medium saucepan, mix the milk together first with all the ingredients EXCEPT the egg whites and vanilla, with a wooden spoon or whisk. Don't turn on the heat yet. | 2. Whisk in the egg whites to the mixture, make sure there's no lumps. | 3. 3Carefully fold in the vanilla, making sure there's no lumpiness once again. | 4. Now turn on the heat to medium-high and whisk while it's heating, uncovered. | 5. Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens. | 6. When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat any lumps out and disperse the flavors properly. | 7. Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is. | 8. Make sure you wrap the entire open area(s) with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :) ). | 9. Let set for at least 3 hours in the fridge prior to eating. | 10. Top with some whipped cream and enjoy! (Especially that Reddi Whip strawberry stuff for an intense berry overload.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1 3/4	3/4	260.47	20.4106	13.4505	13.9629
egg white	2		34.32	0.4818	7.194	0.1122
cornstarch	5	tablespoons	152.4	36.508	0.10400000000000001	0.02
sugar	3	tablespoons	165.18599999999998	41.3172	0.0	0.0
strawberry flavor nesquik powder	2	tablespoons	-	-	-	-
salt	1/8	teaspoon	-	-	-	-
vanilla extract	1/2	teaspoon	6.047999999999999	0.2656	0.0013	0.0013

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

Cooking in progress....

Strawberry Pudding