RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	22.9175
Energy (kCal)	377.34
Carbohydrates (g)	16.3117
Total fats (g)	24.6888
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2854
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.1870
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.9459
Tocopherol, beta (mg)	0.0100
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	2.0045
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.4358
Proline (g)	1.3928
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.3724
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.7280
Copper, Cu (mg)	0.3757
Maltose (g)	0.0000
Zinc, Zn (mg)	2.8888
Total lipid (fat) (g)	24.6888
Vitamin K (phylloquinone) (g)	1.0320
Cholesterol (mg)	396.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.0000
Folate, total (g)	73.9000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	945.3300
Energy (kcal)	377.3400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2226
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6707
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.6920
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5098
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)	50.8000
Fatty acids, total saturated 16:0 (g)	4.8976
Carbohydrate, by difference (g)	16.3117
Vitamin D (IU)	86.8800
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.2358
Tyrosine (g)	0.9989
Potassium, K (mg)	522.1800
Fatty acids, total saturated 12:0 (g)	0.1879
Vitamin A, RAE (g)	272.6900
Serine (g)	1.5802
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2193
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.7757
Histidine (g)	0.6194
Isoleucine (g)	1.1836
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	1.1810
Water (g)	291.6372
Fatty acids, total saturated 8:0 (g)	0.1870
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	17.0800
Sodium, Na (mg)	258.0200
Iron, Fe (mg)	2.1997
Energy (kJ)	1581.3900
Ash (g)	3.4448
Caffeine (mg)	0.0000
Glycine (g)	0.7663
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	4.9459
Fatty acids, total polyunsaturated (g)	5.5427
Vitamin E (alpha-tocopherol) (mg)	1.2208
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2801
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1830
Vitamin D (D2 + D3) (g)	2.2440
Vitamin D3 (cholecalciferol) (g)	2.2440
Lysine (g)	1.6419
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.5472
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3446
Folate, food (g)	73.9000
Fatty acids, total saturated 20:1 (g)	0.0371
Fatty acids, total monounsaturated (g)	8.3583
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	328.6920
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	8.6849
Vitamin B-12 (g)	1.9880
Calcium, Ca (mg)	394.7200
Fatty acids, total saturated 10:0 (g)	0.1890
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.1357
Glutamic acid (g)	3.9963
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	269.8000
Leucine (g)	2.0202
Folate, DFE (g)	73.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	1.3950
Tryptophan (g)	0.3231
Threonine (g)	0.9938
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.2564
Protein (g)	22.9175
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.0769
Betaine (mg)	1.7640
Phosphorus, P (mg)	515.7600
Tocopherol, gamma (mg)	0.5000

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. Beat the eggs in a medium-sized mixing bowl. | 2. Whisk in the milk, flour, butter and salt. | 3. Pour into a popover pan, or a lightly greased muffin tin (which will work fine, although the popovers won't rise as high), filling halfway. | 4. Put into a COLD oven, and set it to 450 degrees. | 5. Bake at 450 degrees for 15 minutes, then turn the heat down to 350 degrees and bake for another 15 minutes. If you have opened the oven at any point, bake for 16 or 17 minutes. The popovers should be golden on top. | 6. Take them out and prick the tops with a knife to release excess steam. | 7. Slice open and eat with butter and/or jam. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
purpose flour	1	cup		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
salt	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Popovers