RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.1772
Energy (kCal)	328.44
Carbohydrates (g)	3.6618
Total fats (g)	27.0708
Fatty acids, total saturated 20:0 (g)	0.0326
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1051
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)	0.4468
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5386
Tocopherol, beta (mg)	0.0510
Lactose (g)	0.0714
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)	2.4653
Tocopherol, delta (mg)	0.0612
Arginine (g)	1.1210
Proline (g)	0.6589
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1836
Adjusted Protein (g)	0.0000
Cystine (g)	0.2693
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	57.1200
Copper, Cu (mg)	0.0785
Maltose (g)	0.0714
Zinc, Zn (mg)	2.3460
Total lipid (fat) (g)	27.0708
Vitamin K (phylloquinone) (g)	0.7140
Cholesterol (mg)	1106.7000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0092
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	148.9200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1470.8400
Energy (kcal)	328.4400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9364
Fatty acids, total saturated 14:1 (g)	0.0245
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3856
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0112
Sugars, total (g)	0.5712
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0306
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1115.8800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1163
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9680
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)	5.1000
Fatty acids, total saturated 16:0 (g)	6.9972
Carbohydrate, by difference (g)	3.6618
Vitamin D (IU)	222.3600
Fructose (g)	0.0714
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.5810
Tyrosine (g)	0.6916
Potassium, K (mg)	111.1800
Fatty acids, total saturated 12:0 (g)	0.0092
Vitamin A, RAE (g)	388.6200
Serine (g)	1.3525
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6946
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0092
Fatty acids, total saturated 22:0 (g)	0.0388
Fatty acids, total saturated 14:0 (g)	0.1061
Histidine (g)	0.4243
Isoleucine (g)	0.8833
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0245
Water (g)	53.3562
Fatty acids, total saturated 8:0 (g)	0.0092
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)	89.7600
Sodium, Na (mg)	48.9600
Iron, Fe (mg)	2.7846
Energy (kJ)	1372.9200
Ash (g)	1.7442
Caffeine (mg)	0.0000
Glycine (g)	0.4978
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)	3.6088
Fatty acids, total polyunsaturated (g)	4.2881
Vitamin E (alpha-tocopherol) (mg)	2.6316
Sucrose (g)	0.0714
Vitamin B-6 (mg)	0.3570
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	5.5080
Vitamin D3 (cholecalciferol) (g)	5.5080
Lysine (g)	1.2413
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)	3.0498
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)	0.0133
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1795
Folate, food (g)	148.9200
Fatty acids, total saturated 20:1 (g)	0.0877
Fatty acids, total monounsaturated (g)	11.9728
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)	0.0520
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1020
Choline, total (mg)	836.6040
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.7420
Vitamin B-12 (g)	1.9890
Calcium, Ca (mg)	131.5800
Fatty acids, total saturated 10:0 (g)	0.0092
Galactose (g)	0.0714
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.8527
Glutamic acid (g)	2.0094
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	38.7600
Vitamin E, added (mg)	0.0000
Retinol (g)	378.4200
Leucine (g)	1.4270
Folate, DFE (g)	148.9200
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)	0.0000
Tryptophan (g)	0.1805
Threonine (g)	0.7007
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0561
Protein (g)	16.1772
Cryptoxanthin, beta (g)	33.6600
Fatty acids, total saturated 18:1 undifferentiated (g)	10.9150
Betaine (mg)	0.9180
Phosphorus, P (mg)	397.8000
Tocopherol, gamma (mg)	1.3566

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. Bring the milk and 10fl oz of the cream to the boil in a non-stick pan. | 2. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream. | 3. Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle. | 4. Transfer the custard to a bowl and leave to cool. | 5. Arrange a single layer of the cake slices over the base of the bowl. | 6. Spread the layer with 2 tbsp of raspberry jam and lay another layer of cake on top (you might not need to use all the cake). | 7. Spread the second layer with another 2 tbsp of raspberry jam and sprinkle over the sherry. | 8. Pour the custard over the cake, cover with clingfilm and chill for at least three hours. | 9. Whip the remaining cream into soft peaks. | 10. Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve. | 11. Decorate however you wish, hundreds and thousands and halved glace cherries are traditional. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	cake	sliced	-	-	-	-
milk	10	fluid		-	-	-	-
double cream	1 1/4	1/4		-	-	-	-
egg yolk	6			328.44	3.6618	16.1772	27.0708
cornflour	1	tablespoon		-	-	-	-
caster sugar	4	tablespoons		-	-	-	-
raspberry jam	4	tablespoons		-	-	-	-
sherry	6	tablespoons	sweet	-	-	-	-

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

Cooking in progress....

Traditional English Trifle