RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.537
Energy (kCal)	511.2
Carbohydrates (g)	29.4492
Total fats (g)	43.3476
Fatty acids, total saturated 20:0 (g)	0.0564
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1536
Fatty acids, total polyunsaturated 17:1 (g)	0.0780
Fatty acids, total trans-monoenoic (g)	1.2000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0696
Fatty acids, total saturated 4:0 (g)	0.8784
Fatty acids, total trans (g)	1.4832
Riboflavin (mg)	0.2256
Tocopherol, beta (mg)	0.0000
Lactose (g)	3.5040
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0240
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)	4.2864
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0792
Proline (g)	0.3624
Fatty acids, total polyunsaturated 18:1 t (g)	1.0692
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	8.0754
Adjusted Protein (g)	0.0000
Cystine (g)	0.0180
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.6000
Copper, Cu (mg)	0.0158
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3912
Total lipid (fat) (g)	43.3476
Vitamin K (phylloquinone) (g)	3.8400
Cholesterol (mg)	135.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0036
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1464
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	4.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0468
Vitamin A, IU (IU)	1764.0000
Energy (kcal)	511.2000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7872
Fatty acids, total saturated 14:1 (g)	0.4128
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0792
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0108
Sugars, total (g)	26.6724
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1080
Vitamin C, total ascorbic acid (mg)	0.7200
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)	0.2040
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0036
Magnesium, Mg (mg)	10.9800
Fatty acids, total saturated 16:0 (g)	11.1576
Carbohydrate, by difference (g)	29.4492
Vitamin D (IU)	75.6000
Fructose (g)	13.3902
Fluoride, F (g)	147.8220
Aspartic acid (g)	0.2508
Tyrosine (g)	0.1608
Potassium, K (mg)	116.5800
Fatty acids, total saturated 12:0 (g)	1.2600
Vitamin A, RAE (g)	493.2000
Serine (g)	0.1128
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1560
Fatty acids, total trans-polyenoic 22:4 (g)	0.0120
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0108
Fatty acids, total saturated 22:0 (g)	0.0180
Fatty acids, total saturated 14:0 (g)	3.9972
Histidine (g)	0.0792
Isoleucine (g)	0.1752
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2256
Niacin (mg)	0.1155
Water (g)	301.0044
Fatty acids, total saturated 8:0 (g)	0.4608
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0096
Carotene, beta (g)	86.4000
Sodium, Na (mg)	55.6200
Iron, Fe (mg)	0.4038
Energy (kJ)	2132.1000
Ash (g)	0.6618
Caffeine (mg)	0.0000
Glycine (g)	0.0792
Fatty acids, total trans-polyenoic (g)	0.2832
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5528
Fatty acids, total polyunsaturated (g)	1.8840
Vitamin E (alpha-tocopherol) (mg)	1.1040
Sucrose (g)	1.6770
Vitamin B-6 (mg)	0.0420
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7308
Vitamin D (D2 + D3) (g)	1.9200
Vitamin D3 (cholecalciferol) (g)	1.9200
Lysine (g)	0.1488
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0492
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5940
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)	0.4236
Fatty acids, total trans-polyenoic 18:3i (g)	0.0048
Thiamin (mg)	0.0240
Folate, food (g)	4.8000
Fatty acids, total saturated 20:1 (g)	0.0780
Fatty acids, total monounsaturated (g)	10.9212
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.0488
Fatty acids, total polyunsaturated 16:1 t (g)	0.1308
Fatty acids, total polyunsaturated 17:0 (g)	0.2520
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	21.1920
Fatty acids, total polyunsaturated 16:1 c (g)	0.6564
Fatty acids, total saturated (g)	27.6384
Vitamin B-12 (g)	0.1920
Calcium, Ca (mg)	84.3600
Fatty acids, total saturated 10:0 (g)	1.0860
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1092
Glutamic acid (g)	0.6864
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0024
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	486.0000
Leucine (g)	0.2808
Folate, DFE (g)	4.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2784
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0792
Threonine (g)	0.1512
Fatty acids, total polyunsaturated 18:1 c (g)	8.4936
Manganese, Mn (mg)	0.0124
Protein (g)	3.5370
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.5616
Betaine (mg)	0.0000
Phosphorus, P (mg)	69.6000
Tocopherol, gamma (mg)	0.2880

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. Preheat oven to 400 degrees. | 2. Grease and flour a cookie sheet, I use Bakers Joy. | 3. Place all ingredients in a large bowl. | 4. Mix lightly until combined. | 5. Scrape dough onto a floured surface. | 6. Knead lightly and shape into a rectangle about 1 inch thick. | 7. Cut into 2 inch circles. I use a drinking glass dipped into flour. | 8. Place about 1 inch apart onto cookie sheet. | 9. Dust tops lightly with flour. | 10. Bake for 15-20 minutes or until top is light brown. | 11. Serve with whipped cream and jam. | 12. You can add raisins, craisins or fruit bits to the dough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self rising flour	3	cups		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sprite	1	cup		103.2	26.1612	0.129	0.0516
flour				-	-	-	-
jam cream			whipped	-	-	-	-

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

Cooking in progress....

Lemon Scones