RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.9427
Energy (kCal)	211.3632
Carbohydrates (g)	21.5033
Total fats (g)	8.9231
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1228
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0935
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4789
Tocopherol, beta (mg)	0.0050
Lactose (g)	6.1610
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.8591
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.6880
Proline (g)	0.6627
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.3384
Adjusted Protein (g)	0.0000
Cystine (g)	0.1664
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.6922
Copper, Cu (mg)	0.1365
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3752
Total lipid (fat) (g)	8.9231
Vitamin K (phylloquinone) (g)	2.0973
Cholesterol (mg)	198.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0189
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	24.5290
Folate, total (g)	60.0977
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	473.9852
Energy (kcal)	211.3632
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1009
Fatty acids, total saturated 14:1 (g)	0.0036
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2951
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.1337
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0989
Vitamin C, total ascorbic acid (mg)	11.8400
Lutein + zeaxanthin (g)	260.5105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7170
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)	35.1832
Fatty acids, total saturated 16:0 (g)	2.1844
Carbohydrate, by difference (g)	21.5033
Vitamin D (IU)	43.4400
Fructose (g)	2.0653
Fluoride, F (g)	2.5066
Aspartic acid (g)	1.1476
Tyrosine (g)	0.4687
Potassium, K (mg)	471.2817
Fatty acids, total saturated 12:0 (g)	0.0944
Vitamin A, RAE (g)	136.2752
Serine (g)	0.7533
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5815
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.3854
Histidine (g)	0.2937
Isoleucine (g)	0.5589
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.3383
Water (g)	288.2412
Fatty acids, total saturated 8:0 (g)	0.0941
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	11.9225
Sodium, Na (mg)	129.9750
Iron, Fe (mg)	1.3034
Energy (kJ)	883.4575
Ash (g)	1.9332
Caffeine (mg)	0.0000
Glycine (g)	0.3341
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9487
Fatty acids, total polyunsaturated (g)	1.2263
Vitamin E (alpha-tocopherol) (mg)	0.6484
Sucrose (g)	1.5841
Vitamin B-6 (mg)	0.3226
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0916
Vitamin D (D2 + D3) (g)	1.1220
Vitamin D3 (cholecalciferol) (g)	1.1220
Lysine (g)	0.8419
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0124
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	1.4264
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1503
Folate, food (g)	60.0977
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.8446
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	174.1710
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	3.9135
Vitamin B-12 (g)	0.9940
Calcium, Ca (mg)	205.2072
Fatty acids, total saturated 10:0 (g)	0.0947
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5351
Glutamic acid (g)	2.1212
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	134.9000
Leucine (g)	0.9536
Folate, DFE (g)	60.0977
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	2.8655
Tryptophan (g)	0.1550
Threonine (g)	0.4765
Fatty acids, total polyunsaturated 18:1 c (g)	1.6977
Manganese, Mn (mg)	0.2986
Protein (g)	11.9427
Cryptoxanthin, beta (g)	4.6438
Fatty acids, total saturated 18:1 undifferentiated (g)	2.7206
Betaine (mg)	1.0932
Phosphorus, P (mg)	248.7885
Tocopherol, gamma (mg)	0.2877

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> UK
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 220C/425°F. | 2. Make the batter first by sifting the flour into a large bowl along with the salt, make a well in the centre, add the beaten egg and half and the milk and water mixture and whisk well so there are no lumps. Now add the rest of the milk and water mixture. | 3. Arrange the sausages in a casserole dish and put in the oven for 10-15 minutes or until slightly browned. | 4. Pour over the batter mixture and put back in the oven to bake for 30-40 minutes more or until golden brown, crispy and well risen. | 5. For the gravy: | 6. Put the chopped onion, sherry and butter into a microwavable measuring jug, cover with cling film and microwave on high for 4 minutes | 7. make the gravy up according to manufactures instructions using the hot onion mixture as a base. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sausage	8	thick		-	-	-	-
plain flour	100			-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg	1		beaten	71.5	0.36	6.28	4.755
milk	1/2			74.42	5.8316	3.843	3.9894
onion	1		chopped	64.0	14.944	1.76	0.16
sherry wine	1	fluid		-	-	-	-
butter	1			-	-	-	-
gravy				-	-	-	-

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

Cooking in progress....

British Toad in the Hole (Sausages in Batter) With Sherry Onion