RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	63.2399
Energy (kCal)	1539.143
Carbohydrates (g)	202.4667
Total fats (g)	57.1829
Fatty acids, total saturated 20:0 (g)	0.0483
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2112
Fatty acids, total polyunsaturated 17:1 (g)	0.0825
Fatty acids, total trans-monoenoic (g)	0.9520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4282
Fatty acids, total saturated 4:0 (g)	0.6668
Fatty acids, total trans (g)	1.1884
Riboflavin (mg)	1.0832
Tocopherol, beta (mg)	0.0200
Lactose (g)	2.6280
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0320
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)	4.8368
Tocopherol, delta (mg)	0.1200
Arginine (g)	2.9932
Proline (g)	3.0878
Fatty acids, total polyunsaturated 18:1 t (g)	0.8479
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.8155
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	64.1015
Copper, Cu (mg)	0.1554
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7992
Total lipid (fat) (g)	57.1829
Vitamin K (phylloquinone) (g)	3.4800
Cholesterol (mg)	856.1000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0027
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1818
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	97.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0791
Vitamin A, IU (IU)	50468.0240
Energy (kcal)	1539.1430
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9924
Fatty acids, total saturated 14:1 (g)	0.3236
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9753
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0081
Sugars, total (g)	111.1011
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2010
Vitamin C, total ascorbic acid (mg)	87.2728
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	2.4353
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0027
Magnesium, Mg (mg)	30.3150
Fatty acids, total saturated 16:0 (g)	12.8302
Carbohydrate, by difference (g)	202.4667
Vitamin D (IU)	220.7000
Fructose (g)	0.0000
Fluoride, F (g)	4.9000
Aspartic acid (g)	5.9122
Tyrosine (g)	1.5164
Potassium, K (mg)	485.2500
Fatty acids, total saturated 12:0 (g)	0.9450
Vitamin A, RAE (g)	689.9000
Serine (g)	2.9190
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.9626
Fatty acids, total trans-polyenoic 22:4 (g)	0.0350
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0081
Fatty acids, total saturated 22:0 (g)	0.0215
Fatty acids, total saturated 14:0 (g)	3.0639
Histidine (g)	0.9587
Isoleucine (g)	1.9411
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1932
Niacin (mg)	0.2076
Water (g)	398.2217
Fatty acids, total saturated 8:0 (g)	0.3536
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0432
Carotene, beta (g)	64.8000
Sodium, Na (mg)	1783.9060
Iron, Fe (mg)	18.6895
Energy (kJ)	6443.0045
Ash (g)	8.8208
Caffeine (mg)	0.0000
Glycine (g)	1.4682
Fatty acids, total trans-polyenoic (g)	0.2364
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0258
Fatty acids, total saturated 18:2 undifferentiated (g)	4.2746
Fatty acids, total polyunsaturated (g)	5.2350
Vitamin E (alpha-tocopherol) (mg)	2.9280
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3715
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5481
Vitamin D (D2 + D3) (g)	5.4400
Vitamin D3 (cholecalciferol) (g)	5.4400
Lysine (g)	2.3531
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0829
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.5115
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)	0.3337
Fatty acids, total trans-polyenoic 18:3i (g)	0.0036
Thiamin (mg)	0.0980
Folate, food (g)	97.6000
Fatty acids, total saturated 20:1 (g)	0.1125
Fatty acids, total monounsaturated (g)	15.5069
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.8486
Fatty acids, total polyunsaturated 16:1 t (g)	0.1041
Fatty acids, total polyunsaturated 17:0 (g)	0.2330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	602.7200
Fatty acids, total polyunsaturated 16:1 c (g)	0.8883
Fatty acids, total saturated (g)	27.9818
Vitamin B-12 (g)	1.9240
Calcium, Ca (mg)	592.5400
Fatty acids, total saturated 10:0 (g)	0.8265
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	2.8027
Glutamic acid (g)	6.4252
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0038
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	684.5000
Leucine (g)	3.1998
Folate, DFE (g)	97.6000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2328
Fiber, total dietary (g)	39.4175
Tryptophan (g)	0.3934
Threonine (g)	1.8669
Fatty acids, total polyunsaturated 18:1 c (g)	13.1462
Manganese, Mn (mg)	0.0629
Protein (g)	63.2399
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	13.9932
Betaine (mg)	0.6000
Phosphorus, P (mg)	448.2375
Tocopherol, gamma (mg)	1.2160

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 oven to 225°F | 2. Trace a 9-inch circle on a sheet of parchment paper, place the paper on a baking sheet. | 3. Beat the egg whites on medium speed in a large bowl until foamy. | 4. Increase the speed to medium-high, add the cream of tartar and salt, and beat just till the egg whites form stiff peaks. Add the granulated sugar, about 2 tablespoons at a time, and continue beating just until stiff peaks are formed. | 5. Spoon meringue into a pastry bag fitted with a large star tip. Starting at the outside edge of the circle traced on the parchment paper, pipe the meringue into a spiral to fill the circle. | 6. Holding the pastry bag upright and starting at the outer edge of the meringue, pipe 1 tier of rossettes along th edge to make a rim, then pipe a second tier of rossettes on the shoulders of the first tier. | 7. Bake for 1 hour or until the meringue is dry to the touch. Turn off the oven and leave the meringue in the oven for 2 hours. Peel off the paper. Store meringue tightly wrapped if not using immediately. | 8. Just before serving, beat the cream on high in a large bowl till it it forms stiff peaks. Beat in the lemon curd just until its combined well. Spoon the filling into the meringue shell, arrange berries on top, and lightly dust with confectioners' sugar. Serve immediateley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
salt	1	pinch		-	-	-	-
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
lemon curd	1 1/2	cups		-	-	-	-
berry	2	cups	mixed	625.408	138.0915	25.5539	0.6989
confectioner ' sugar	1	teaspoon		-	-	-	-

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

Cooking in progress....

Lemon Cloud Pie