RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.95
Energy (kCal)	281.9625
Carbohydrates (g)	67.3766
Total fats (g)	5.2413
Fatty acids, total saturated 20:0 (g)	0.0648
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2263
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0706
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0349
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0853
Riboflavin (mg)	0.1549
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0618
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)	0.2549
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2274
Proline (g)	0.2426
Fatty acids, total polyunsaturated 18:1 t (g)	0.0706
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6260
Adjusted Protein (g)	0.0000
Cystine (g)	0.0365
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.9645
Copper, Cu (mg)	0.2737
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9474
Total lipid (fat) (g)	5.2413
Vitamin K (phylloquinone) (g)	47.8948
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0060
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1966
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	87.5160
Folate, total (g)	85.3130
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0027
Vitamin A, IU (IU)	570.1275
Energy (kcal)	281.9625
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0265
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0354
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	39.4799
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	126.7131
Lutein + zeaxanthin (g)	290.0375
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1445
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0060
Magnesium, Mg (mg)	119.8270
Fatty acids, total saturated 16:0 (g)	0.7494
Carbohydrate, by difference (g)	67.3766
Vitamin D (IU)	0.0000
Fructose (g)	0.5593
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3961
Tyrosine (g)	0.0747
Potassium, K (mg)	891.6010
Fatty acids, total saturated 12:0 (g)	0.0126
Vitamin A, RAE (g)	28.4970
Serine (g)	0.1149
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1017
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.1650
Fatty acids, total saturated 22:0 (g)	0.0588
Fatty acids, total saturated 14:0 (g)	0.0994
Histidine (g)	0.0524
Isoleucine (g)	0.1023
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0195
Niacin (mg)	1.6003
Water (g)	227.5222
Fatty acids, total saturated 8:0 (g)	0.0088
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0057
Carotene, beta (g)	99.6225
Sodium, Na (mg)	102.2635
Iron, Fe (mg)	4.7998
Energy (kJ)	1178.5545
Ash (g)	3.0598
Caffeine (mg)	0.0000
Glycine (g)	0.1208
Fatty acids, total trans-polyenoic (g)	0.0148
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.0262
Fatty acids, total polyunsaturated (g)	1.3745
Vitamin E (alpha-tocopherol) (mg)	3.0746
Sucrose (g)	17.0275
Vitamin B-6 (mg)	0.2468
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0030
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1495
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0027
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6795
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)	0.0060
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2838
Folate, food (g)	85.3130
Fatty acids, total saturated 20:1 (g)	0.1207
Fatty acids, total monounsaturated (g)	0.6625
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8592
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0148
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	29.2474
Fatty acids, total polyunsaturated 16:1 c (g)	0.0087
Fatty acids, total saturated (g)	1.4971
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	264.8135
Fatty acids, total saturated 10:0 (g)	0.0440
Galactose (g)	0.0504
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1371
Glutamic acid (g)	0.2767
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	15.2925
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1690
Folate, DFE (g)	85.3130
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0141
Fiber, total dietary (g)	12.3933
Tryptophan (g)	0.0156
Threonine (g)	0.0816
Fatty acids, total polyunsaturated 18:1 c (g)	0.2621
Manganese, Mn (mg)	20.2951
Protein (g)	3.9500
Cryptoxanthin, beta (g)	458.0780
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5115
Betaine (mg)	0.4884
Phosphorus, P (mg)	81.0375
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. Pre-heat oven to 200C/400F/gas mark 6. | 2. Cut the orange in half and stud the 2 halves with the cloves. | 3. Place the two halves on a lined baking tray cut-side up, and bake for 15 - 20 minutes. | 4. Take out of the oven & set to one side. | 5. Meanwhile pour the water into a large pan and add the sugar, cinnamon, mace, allspice & ginger. | 6. Place over a high heat and stirring all the time, bring to the boil and let it boil until it has reduced by about half. | 7. Take off the heat & set to one side. | 8. When you are ready to serve the Oxford Bishop, empty the bottle of port into the pan with the spiced sugar water and add the two halves of baked oranges. | 9. Add the orange juice and gently heat up and simmer - be careful NOT to boil it! | 10. Serve from a warmed Punch Bowl with the orange halves floating in it - this should serve about 6 people. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	1			1.7625	0.4406	0.0352	0.0045
clove	16			92.064	22.0181	2.0059	4.368
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
cinnamon	1/2	teaspoon	ground	-	-	-	-
mace	1/2	teaspoon	ground ground	4.0375	0.4292	0.057	0.2752
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
water	10	fluid		-	-	-	-
ruby port	750	ml		-	-	-	-
orange juice	1			111.6	25.791999999999998	1.736	0.496

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

Cooking in progress....

The Oxford Bishop: 19th Century Spiced Mulled Port Wine