RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.1937
Energy (kCal)	1346.8395
Carbohydrates (g)	217.3867
Total fats (g)	46.5829
Fatty acids, total saturated 20:0 (g)	0.0407
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5724
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)	0.0940
Fatty acids, total saturated 4:0 (g)	1.0097
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.6825
Tocopherol, beta (mg)	0.0050
Lactose (g)	6.1610
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)	4.3048
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.3233
Proline (g)	0.9074
Fatty acids, total polyunsaturated 18:1 t (g)	0.8584
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.2707
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	21.0239
Copper, Cu (mg)	0.7730
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7221
Total lipid (fat) (g)	46.5829
Vitamin K (phylloquinone) (g)	3.9478
Cholesterol (mg)	259.2600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1075
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	0.3410
Folate, total (g)	61.5075
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1198.0170
Energy (kcal)	1346.8395
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6683
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4749
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	181.8651
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	1.3365
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9978
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)	76.8780
Fatty acids, total saturated 16:0 (g)	9.6441
Carbohydrate, by difference (g)	217.3867
Vitamin D (IU)	43.4400
Fructose (g)	0.0000
Fluoride, F (g)	1.3452
Aspartic acid (g)	1.5120
Tyrosine (g)	0.6809
Potassium, K (mg)	724.5650
Fatty acids, total saturated 12:0 (g)	0.8306
Vitamin A, RAE (g)	331.3035
Serine (g)	1.0241
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8363
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	2.1672
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	2.6538
Histidine (g)	0.4357
Isoleucine (g)	0.7807
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0818
Niacin (mg)	2.4405
Water (g)	636.7435
Fatty acids, total saturated 8:0 (g)	0.4315
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)	53.5660
Sodium, Na (mg)	2687.3340
Iron, Fe (mg)	3.0876
Energy (kJ)	5637.2790
Ash (g)	7.5893
Caffeine (mg)	0.0000
Glycine (g)	0.6645
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)	7.6898
Fatty acids, total polyunsaturated (g)	8.4228
Vitamin E (alpha-tocopherol) (mg)	1.3188
Sucrose (g)	150.2728
Vitamin B-6 (mg)	0.3102
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6615
Vitamin D (D2 + D3) (g)	1.1220
Vitamin D3 (cholecalciferol) (g)	1.1220
Lysine (g)	0.9696
Beta-sitosterol (mg)	1.1360
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)	1.5210
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4683
Folate, food (g)	61.5075
Fatty acids, total saturated 20:1 (g)	0.0620
Fatty acids, total monounsaturated (g)	14.9411
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.3806
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.1700
Fatty acids, total polyunsaturated 18:2 i (g)	0.0841
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	174.3924
Fatty acids, total polyunsaturated 16:1 c (g)	0.3719
Fatty acids, total saturated (g)	20.4012
Vitamin B-12 (g)	1.0423
Calcium, Ca (mg)	388.2235
Fatty acids, total saturated 10:0 (g)	0.8127
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.7893
Glutamic acid (g)	2.9531
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	325.4640
Leucine (g)	1.3478
Folate, DFE (g)	61.5075
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)	4.7344
Tryptophan (g)	0.2529
Threonine (g)	0.6758
Fatty acids, total polyunsaturated 18:1 c (g)	6.5158
Manganese, Mn (mg)	0.6949
Protein (g)	17.1937
Cryptoxanthin, beta (g)	4.8630
Fatty acids, total saturated 18:1 undifferentiated (g)	13.8790
Betaine (mg)	0.8820
Phosphorus, P (mg)	486.9980
Tocopherol, gamma (mg)	0.2529

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 persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!). | 2. Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately. | 3. Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string. | 4. Place mold on a rack in a kettle with a tight fitting lid. | 5. Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat. | 6. Remove pudding to a rack and cool uncovered for 15 minutes. | 7. Invert onto a serving plate and serve with vanilla sauce. | 8. VANILLA SAUCE: | 9. In a small saucepan combine sugar, cornstarch, nutmeg and salt. | 10. Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes). | 11. Off heat, whisk in butter, vanilla and zest. | 12. Transfer to a serving bowl and serve with warm steamed pudding. | 13. Makes 2 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
persimmon	1	cup	pureed	-	-	-	-
sugar	3/4	cup		604.485	151.197	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352
purpose flour	1	cup		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
baking soda	2	teaspoons		0.0	0.0	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
golden raisin	1/4	cup	drained chopped	124.575	32.802	1.3984	0.1898
sugar	3/4	cup		604.485	151.197	0.0	0.0
cornstarch	2 1/2	tablespoons		76.2	18.254	0.052000000000000005	0.01
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
salt	1/4	teaspoon		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
vanilla	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
lemon zest	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Persimmon Steamed English Pudding