RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.966
Energy (kCal)	396.188
Carbohydrates (g)	12.0232
Total fats (g)	33.1338
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2070
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)	0.1850
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.6409
Tocopherol, beta (mg)	0.0050
Lactose (g)	12.3220
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)	1.8673
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.6296
Proline (g)	1.0148
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1824
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.3780
Copper, Cu (mg)	0.0970
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5478
Total lipid (fat) (g)	33.1338
Vitamin K (phylloquinone) (g)	5.9208
Cholesterol (mg)	210.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	19.3800
Folate, total (g)	35.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	665.2800
Energy (kcal)	396.1880
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3925
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.5070
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
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)	0.9316
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)	30.4000
Fatty acids, total saturated 16:0 (g)	4.7907
Carbohydrate, by difference (g)	12.0232
Vitamin D (IU)	45.8800
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.3233
Tyrosine (g)	0.6375
Potassium, K (mg)	391.0800
Fatty acids, total saturated 12:0 (g)	9.7759
Vitamin A, RAE (g)	192.2400
Serine (g)	0.9491
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7377
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
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)	4.0868
Histidine (g)	0.3863
Isoleucine (g)	0.7332
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2547
Water (g)	253.1122
Fatty acids, total saturated 8:0 (g)	0.8582
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)	17.0800
Sodium, Na (mg)	175.9200
Iron, Fe (mg)	0.9482
Energy (kJ)	1659.9680
Ash (g)	2.1648
Caffeine (mg)	0.0000
Glycine (g)	0.3673
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)	1.3967
Fatty acids, total polyunsaturated (g)	1.7577
Vitamin E (alpha-tocopherol) (mg)	1.4730
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1728
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2238
Vitamin D (D2 + D3) (g)	1.2440
Vitamin D3 (cholecalciferol) (g)	1.2440
Lysine (g)	1.1002
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)	1.6766
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)	0.1322
Folate, food (g)	35.7000
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	6.1359
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)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	181.8328
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	22.7396
Vitamin B-12 (g)	1.5430
Calcium, Ca (mg)	303.7200
Fatty acids, total saturated 10:0 (g)	0.9408
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6286
Glutamic acid (g)	2.5640
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)	189.8000
Leucine (g)	1.2726
Folate, DFE (g)	35.7000
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)	0.0000
Tryptophan (g)	0.1811
Threonine (g)	0.6050
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0238
Protein (g)	13.9660
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.0124
Betaine (mg)	1.6140
Phosphorus, P (mg)	303.9600
Tocopherol, gamma (mg)	0.2500

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 your oven to 240 degrees celcius (470 F). | 2. Sift flour and salt into a medium bowl, make a well in the centre. | 3. Add the egg and 1 tablespoon of the milk, use a fork to combine the egg and milk. | 4. Slowly add the remaining milk, mixing constantly until mix is a smooth consistency. | 5. Cover the bowl with plastic wrap and set aside for 30 minutes. | 6. Pour 1 teaspoon of oil into the base of 6 (1/3 cup) muffin pans. | 7. Place the pans with the oil in them into the preheated oven for 3 to 5 minutes until the oil is smoking hot- this step is really important make sure your oil is very hot. | 8. Have your batter and a 1/4 cup measure ready as you need to work quickly. | 9. Remove hot pan from the oven and working quickly, pour 1/4 cup portions of the batter into each muffin pan. | 10. Return the pan to the oven and cook for 20 minutes until the puddings are puffed and golden brown. | 11. Once removed from the oven the centres will sink about half way providing the perfect receptacle for hot gravy. | 12. Serve with roast beef and vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	115		-	-	-	-
salt	1	pinch	-	-	-	-
egg	1		71.5	0.36	6.28	4.755
milk	1	cup	148.84	11.6632	7.686	7.9788
vegetable oil	1 1/2	1/2	175.84799999999998	0.0	0.0	20.4

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

Cooking in progress....

Yorkshire Puddings