RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.826
Energy (kCal)	367.224
Carbohydrates (g)	13.5054
Total fats (g)	22.3226
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2629
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.1890
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.1126
Tocopherol, beta (mg)	0.0150
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	2.1097
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.4613
Proline (g)	1.5414
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.4549
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	55.1088
Copper, Cu (mg)	0.1883
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9243
Total lipid (fat) (g)	22.3226
Vitamin K (phylloquinone) (g)	69.8830
Cholesterol (mg)	582.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.4600
Folate, total (g)	92.3460
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	1731.9980
Energy (kcal)	367.2240
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3018
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7752
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.9648
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	9.3586
Lutein + zeaxanthin (g)	975.5080
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8054
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)	48.1200
Fatty acids, total saturated 16:0 (g)	5.3803
Carbohydrate, by difference (g)	13.5054
Vitamin D (IU)	127.8800
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	2.6726
Tyrosine (g)	1.1424
Potassium, K (mg)	568.7560
Fatty acids, total saturated 12:0 (g)	0.1885
Vitamin A, RAE (g)	378.5860
Serine (g)	1.9297
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4264
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.7759
Histidine (g)	0.6993
Isoleucine (g)	1.4175
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	0.4282
Water (g)	336.3565
Fatty acids, total saturated 8:0 (g)	0.1897
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	333.1080
Sodium, Na (mg)	320.2820
Iron, Fe (mg)	3.2610
Energy (kJ)	1539.4260
Ash (g)	3.3896
Caffeine (mg)	0.0000
Glycine (g)	0.8097
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6387
Fatty acids, total polyunsaturated (g)	3.3635
Vitamin E (alpha-tocopherol) (mg)	1.7806
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3559
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1830
Vitamin D (D2 + D3) (g)	3.2440
Vitamin D3 (cholecalciferol) (g)	3.2440
Lysine (g)	2.0260
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.2410
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1786
Folate, food (g)	92.3460
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	7.4836
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	476.2344
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	9.2565
Vitamin B-12 (g)	2.4330
Calcium, Ca (mg)	374.2040
Fatty acids, total saturated 10:0 (g)	0.1923
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.3754
Glutamic acid (g)	4.2668
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	349.8000
Leucine (g)	2.3764
Folate, DFE (g)	92.3460
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	0.4244
Tryptophan (g)	0.3527
Threonine (g)	1.1719
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	0.0966
Protein (g)	26.8260
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.1128
Betaine (mg)	1.9140
Phosphorus, P (mg)	507.6000
Tocopherol, gamma (mg)	0.7701

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. In a medium bowl, whisk eggs just to blend. | 2. Gradually whisk in milk. | 3. Sift flour and salt into egg mixture and whisk until well blended and smooth. | 4. Whisk in all herbs. | 5. This is the first key to success- let the batter stand at room temperature for AT LEAST 30 minutes! | 6. While the batter is resting, preheat the oven to 450°F. | 7. This is the second key to success- the oven must be very hot! | 8. Re-whisk the batter before using and transfer to large measuring cup or pitcher with a spout so it will be easy to pour. | 9. Heat muffin tin with 12 muffin cups in oven for 10 minutes. | 10. This is the third key to success- the muffin tins must be very hot! | 11. Transfer drippings or melted butter to a measuring cup with a spout so you can easily pour it into the muffin tin. | 12. Pour about 1 tsp drippings or melted butter in each muffin cup. | 13. Return pan to oven for about 6 to 8 minutes. | 14. This is the last key to success- the fat must be very hot! | 15. Pour batter evenly into the muffin cups onto the hot fat. | 16. Bake until puddings are golden and puffy, about 12 to 15 minutes. | 17. Puddings will sink slightly in centre. | 18. Serve immediately out of oven while still hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
milk	1	cup		148.84	11.6632	7.686	7.9788
purpose flour	1	cup		-	-	-	-
salt	1	pinch		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
sage	2	teaspoons	chopped	-	-	-	-
thyme	2	teaspoons	chopped	1.6159999999999999	0.3912	0.08900000000000001	0.0269
butter pan dripping	1/3	cup	clarified	-	-	-	-

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

Cooking in progress....

Yorkshire Pudding With Herbs