RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.3926
Energy (kCal)	348.437
Carbohydrates (g)	63.5613
Total fats (g)	6.7554
Fatty acids, total saturated 20:0 (g)	0.0010
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0045
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0011
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0005
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0013
Riboflavin (mg)	0.0050
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0010
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)	0.0303
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0026
Proline (g)	0.0028
Fatty acids, total polyunsaturated 18:1 t (g)	0.0011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0060
Adjusted Protein (g)	0.0000
Cystine (g)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1478
Copper, Cu (mg)	0.0569
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1232
Total lipid (fat) (g)	6.7554
Vitamin K (phylloquinone) (g)	0.7465
Cholesterol (mg)	10.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.9515
Folate, total (g)	4.0372
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	10.4580
Energy (kcal)	348.4370
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0621
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0007
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	26.1781
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.6055
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)	0.0033
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	11.5543
Fatty acids, total saturated 16:0 (g)	0.1163
Carbohydrate, by difference (g)	63.5613
Vitamin D (IU)	0.0000
Fructose (g)	0.0056
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0074
Tyrosine (g)	0.0014
Potassium, K (mg)	38.9730
Fatty acids, total saturated 12:0 (g)	0.0173
Vitamin A, RAE (g)	0.5185
Serine (g)	0.0022
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0021
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0026
Fatty acids, total saturated 22:0 (g)	0.0009
Fatty acids, total saturated 14:0 (g)	1.0065
Histidine (g)	0.0013
Isoleucine (g)	0.0023
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	0.1076
Water (g)	182.4241
Fatty acids, total saturated 8:0 (g)	0.0002
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	1.4682
Sodium, Na (mg)	944.3497
Iron, Fe (mg)	3.1610
Energy (kJ)	1458.7358
Ash (g)	4.7422
Caffeine (mg)	0.0000
Glycine (g)	0.0024
Fatty acids, total trans-polyenoic (g)	0.0002
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0535
Fatty acids, total polyunsaturated (g)	0.0598
Vitamin E (alpha-tocopherol) (mg)	0.0515
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0143
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0030
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)	0.0068
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0175
Folate, food (g)	4.0372
Fatty acids, total saturated 20:1 (g)	0.0020
Fatty acids, total monounsaturated (g)	0.1584
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0134
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.1596
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	2.1914
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	98.6135
Fatty acids, total saturated 10:0 (g)	0.0007
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0021
Glutamic acid (g)	0.0061
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0036
Folate, DFE (g)	4.0372
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0002
Fiber, total dietary (g)	17.4584
Tryptophan (g)	0.0004
Threonine (g)	0.0016
Fatty acids, total polyunsaturated 18:1 c (g)	0.0041
Manganese, Mn (mg)	0.4759
Protein (g)	10.3926
Cryptoxanthin, beta (g)	3.4448
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0839
Betaine (mg)	0.0074
Phosphorus, P (mg)	11.6715
Tocopherol, gamma (mg)	0.0233

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. MEASURE all ingredients into a medium resealable container: 1 cup granulated sugar, 6 tablespoons French vanilla flavored instant coffee creamer, 2 tablespoons Butter Buds, 1 tablespoon ground cinnamon, 2 teaspoons ground nutmeg, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cloves; SEAL container; SHAKE well until thoroughly combined. | 2. TO MAKE A SINGLE-SERVING HOT BEVERAGE: Stir 2 level tablespoons beverage mix into a mug with 6 ounces hot water. Add 2 ounces cream. Stir and microwave to reheat if necessary. Top with whipped cream and garnish with a dusting of cinnamon or nutmeg. Serve and enjoy. | 3. TO MAKE A SINGLE-SERVING EGG-FREE NOG: Stir 2 level tablespoons beverage mix into a mug with 8 ounces cream or half and half. Stir and microwave to heat, if desired. Serve and enjoy. | 4. TO MAKE A SINGLE-SERVING EGG-FREE TOM & JERRY: Stir 2 level tablespoons beverage mix into a mug with 6 ounces hot water. Add 1 ounce cream. Add 1 fluid ounce brandy and 1/2 fluid ounce rum. Stir and microwave to heat. Serve and enjoy. | 5. TO FLAVOR COFFEE OR TEA: Add desired amount to hot coffee or tea. Stir. Serve and enjoy. | 6. TO FLAVOR HOMEMADE ICE CREAM: Add desired amount to sugarless cream batch for ice cream. Mix thoroughly. Add sugar to desired sweetness. Pour into ice cream maker. Prepare ice cream as usual. Serve and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
vanilla coffee creamer	6	tablespoons	powdered	-	-	-	-
butter bud	2	tablespoons		-	-	-	-
cinnamon	1	tablespoon	ground	-	-	-	-
nutmeg	2	teaspoons	ground	23.1	2.1688	0.257	1.5976
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682

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

Cooking in progress....

Instant Spiced Beverage Mix