RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.609
Energy (kCal)	576.087
Carbohydrates (g)	55.0136
Total fats (g)	37.097
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3193
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)	0.0000
Fatty acids, total saturated 4:0 (g)	1.2996
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1580
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
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)	4.0441
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0948
Proline (g)	0.2520
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0240
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.6000
Copper, Cu (mg)	0.0272
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3243
Total lipid (fat) (g)	37.0970
Vitamin K (phylloquinone) (g)	3.2400
Cholesterol (mg)	133.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	4.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1215.6000
Energy (kcal)	576.0870
Fatty acids, total saturated 16:1 undifferentiated (g)	1.2120
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0648
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	54.7056
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.7200
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)	0.1740
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)	12.7880
Fatty acids, total saturated 16:0 (g)	10.6084
Carbohydrate, by difference (g)	55.0136
Vitamin D (IU)	27.6000
Fructose (g)	0.0000
Fluoride, F (g)	3.6000
Aspartic acid (g)	0.1980
Tyrosine (g)	0.1260
Potassium, K (mg)	143.4770
Fatty acids, total saturated 12:0 (g)	0.4392
Vitamin A, RAE (g)	334.8000
Serine (g)	0.1416
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1260
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	2.8896
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	3.9480
Histidine (g)	0.0708
Isoleucine (g)	0.1572
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0861
Water (g)	199.1081
Fatty acids, total saturated 8:0 (g)	0.3708
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)	72.0000
Sodium, Na (mg)	45.4410
Iron, Fe (mg)	0.2329
Energy (kJ)	2412.1700
Ash (g)	0.7427
Caffeine (mg)	0.0000
Glycine (g)	0.0552
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)	0.7419
Fatty acids, total polyunsaturated (g)	1.0611
Vitamin E (alpha-tocopherol) (mg)	1.0560
Sucrose (g)	50.0910
Vitamin B-6 (mg)	0.0358
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3624
Vitamin D (D2 + D3) (g)	0.7200
Vitamin D3 (cholecalciferol) (g)	0.7200
Lysine (g)	0.2064
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)	0.3137
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0297
Folate, food (g)	4.8000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	10.9124
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.1600
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	23.2052
Vitamin B-12 (g)	0.2400
Calcium, Ca (mg)	101.6340
Fatty acids, total saturated 10:0 (g)	0.7548
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0900
Glutamic acid (g)	0.5448
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)	328.8000
Leucine (g)	0.2556
Folate, DFE (g)	4.8000
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)	0.0372
Threonine (g)	0.1176
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0437
Protein (g)	2.6090
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.1903
Betaine (mg)	0.0000
Phosphorus, P (mg)	74.2090
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. For Devonshire Cream: | 2. In a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Cool. | 3. In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Dot not overbeat. | 4. Combine cooked gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon. | 5. Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes. | 6. Cut the Hot Milk Sponge Cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). In a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. Arrange half of the fruit on top the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or dolloping remaining Devonshire cream over top. | 7. Cover and chill for 2 to 24 hours. | 8. NOTE: | 9. If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gelatin	1	teaspoon	unflavored	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
whipping cream	1	cup	chilled	350.4	3.552	2.6039999999999996	37.092
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
cream	1	carton	sour	-	-	-	-
kiwi	4	cups	peeled	-	-	-	-
sugar	2	tablespoons		201.495	50.398999999999994	0.0	0.0
milk loaf cake	1	recipe	thawed	-	-	-	-
peach brandy	1/4	cup		-	-	-	-

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

Cooking in progress....

Devonshire Cream Trifle or Parfait