RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.234
Energy (kCal)	155.528
Carbohydrates (g)	38.1336
Total fats (g)	3.4968
Fatty acids, total saturated 20:0 (g)	0.0486
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1603
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0529
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0262
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0640
Riboflavin (mg)	0.1290
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0464
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)	0.1721
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2002
Proline (g)	0.1829
Fatty acids, total polyunsaturated 18:1 t (g)	0.0529
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2873
Adjusted Protein (g)	0.0000
Cystine (g)	0.0360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.7344
Copper, Cu (mg)	0.1755
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7134
Total lipid (fat) (g)	3.4968
Vitamin K (phylloquinone) (g)	35.7336
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0045
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1474
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	64.5120
Folate, total (g)	61.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0020
Vitamin A, IU (IU)	454.3200
Energy (kcal)	155.5280
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0121
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0570
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0020
Sugars, total (g)	17.8038
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	97.9384
Lutein + zeaxanthin (g)	237.3600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1593
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0045
Magnesium, Mg (mg)	83.6680
Fatty acids, total saturated 16:0 (g)	0.4921
Carbohydrate, by difference (g)	38.1336
Vitamin D (IU)	0.0000
Fructose (g)	0.2696
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3610
Tyrosine (g)	0.0773
Potassium, K (mg)	590.0800
Fatty acids, total saturated 12:0 (g)	0.0088
Vitamin A, RAE (g)	22.2560
Serine (g)	0.1194
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1150
Fatty acids, total trans-polyenoic 22:4 (g)	0.0146
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.1237
Fatty acids, total saturated 22:0 (g)	0.0441
Fatty acids, total saturated 14:0 (g)	0.0663
Histidine (g)	0.0659
Isoleucine (g)	0.1065
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0146
Niacin (mg)	0.9120
Water (g)	162.1072
Fatty acids, total saturated 8:0 (g)	0.0066
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0043
Carotene, beta (g)	141.9800
Sodium, Na (mg)	69.8040
Iron, Fe (mg)	3.1652
Energy (kJ)	651.0200
Ash (g)	2.2284
Caffeine (mg)	0.0000
Glycine (g)	0.2436
Fatty acids, total trans-polyenoic (g)	0.0111
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7027
Fatty acids, total polyunsaturated (g)	0.9547
Vitamin E (alpha-tocopherol) (mg)	2.5538
Sucrose (g)	0.0050
Vitamin B-6 (mg)	0.2089
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0023
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1797
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0020
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5883
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)	0.0045
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1999
Folate, food (g)	61.5000
Fatty acids, total saturated 20:1 (g)	0.0905
Fatty acids, total monounsaturated (g)	0.3933
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6444
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0111
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	24.8808
Fatty acids, total polyunsaturated 16:1 c (g)	0.0066
Fatty acids, total saturated (g)	1.0235
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	232.8640
Fatty acids, total saturated 10:0 (g)	0.0330
Galactose (g)	0.0378
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1651
Glutamic acid (g)	0.3141
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	20.2400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1431
Folate, DFE (g)	61.5000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0106
Fiber, total dietary (g)	12.9588
Tryptophan (g)	0.0242
Threonine (g)	0.0730
Fatty acids, total polyunsaturated 18:1 c (g)	0.1966
Manganese, Mn (mg)	15.1980
Protein (g)	3.2340
Cryptoxanthin, beta (g)	239.3960
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2863
Betaine (mg)	0.3528
Phosphorus, P (mg)	51.9680
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. Cut the orange almost in half. Sprinkle the inside with crushed cloves. | 2. and place cinnamon stick inside. | 3. Pierce the orange with small slices to make easier placing the cloves into the orange. Bake it in the oven on low heat (300F degrees) for 30-40 minutes. | 4. Cut the baked oranges into quarters and squeeze juice into a saucepan with peels. Add 1 cup water, simmer 5 minutes. | 5. Pour in the remaining ingredients. | 6. Simmer gently for 10-15 minutes - do not boil or the flavor of the port will be spoiled. | 7. Strain and serve in warm mugs or in cordial glasses. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	1			86.48	21.62	1.7296	0.2208
clove	12			69.048	16.5136	1.5044	3.2760000000000002
cinnamon	1			-	-	-	-
allspice berry	6	teaspoon	smashed ground	-	-	-	-
port wine	2 1/2	cups		-	-	-	-
honey	1	tablespoon		-	-	-	-
cognac	2	dashes		-	-	-	-

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

Cooking in progress....

English Bishop