RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.26
Energy (kCal)	718.809
Carbohydrates (g)	58.3316
Total fats (g)	54.12
Fatty acids, total saturated 20:0 (g)	0.0705
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1920
Fatty acids, total polyunsaturated 17:1 (g)	0.0975
Fatty acids, total trans-monoenoic (g)	1.5000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0870
Fatty acids, total saturated 4:0 (g)	1.0980
Fatty acids, total trans (g)	1.8540
Riboflavin (mg)	0.2820
Tocopherol, beta (mg)	0.0000
Lactose (g)	4.3800
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0300
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)	5.3580
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0990
Proline (g)	0.4530
Fatty acids, total polyunsaturated 18:1 t (g)	1.3365
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0225
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.5276
Copper, Cu (mg)	0.0224
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3765
Total lipid (fat) (g)	54.1200
Vitamin K (phylloquinone) (g)	4.8000
Cholesterol (mg)	169.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0045
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1830
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	6.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0585
Vitamin A, IU (IU)	2205.0000
Energy (kcal)	718.8090
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9840
Fatty acids, total saturated 14:1 (g)	0.5160
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0990
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0135
Sugars, total (g)	54.4710
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1350
Vitamin C, total ascorbic acid (mg)	0.9000
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)	0.2550
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0045
Magnesium, Mg (mg)	15.2360
Fatty acids, total saturated 16:0 (g)	13.9470
Carbohydrate, by difference (g)	58.3316
Vitamin D (IU)	94.5000
Fructose (g)	0.0000
Fluoride, F (g)	4.5000
Aspartic acid (g)	0.3135
Tyrosine (g)	0.2010
Potassium, K (mg)	159.9050
Fatty acids, total saturated 12:0 (g)	1.5750
Vitamin A, RAE (g)	616.5000
Serine (g)	0.1410
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1950
Fatty acids, total trans-polyenoic 22:4 (g)	0.0150
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0135
Fatty acids, total saturated 22:0 (g)	0.0225
Fatty acids, total saturated 14:0 (g)	4.9965
Histidine (g)	0.0990
Isoleucine (g)	0.2190
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2820
Niacin (mg)	0.0960
Water (g)	87.4201
Fatty acids, total saturated 8:0 (g)	0.5760
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0120
Carotene, beta (g)	108.0000
Sodium, Na (mg)	1504.8150
Iron, Fe (mg)	1.8576
Energy (kJ)	3006.9860
Ash (g)	10.1683
Caffeine (mg)	0.0000
Glycine (g)	0.0990
Fatty acids, total trans-polyenoic (g)	0.3540
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0030
Fatty acids, total saturated 18:2 undifferentiated (g)	1.9410
Fatty acids, total polyunsaturated (g)	2.3550
Vitamin E (alpha-tocopherol) (mg)	1.3800
Sucrose (g)	50.0910
Vitamin B-6 (mg)	0.0525
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.9135
Vitamin D (D2 + D3) (g)	2.4000
Vitamin D3 (cholecalciferol) (g)	2.4000
Lysine (g)	0.1860
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0615
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7425
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)	0.5295
Fatty acids, total trans-polyenoic 18:3i (g)	0.0060
Thiamin (mg)	0.0300
Folate, food (g)	6.0000
Fatty acids, total saturated 20:1 (g)	0.0975
Fatty acids, total monounsaturated (g)	13.6515
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.3110
Fatty acids, total polyunsaturated 16:1 t (g)	0.1635
Fatty acids, total polyunsaturated 17:0 (g)	0.3150
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	25.2000
Fatty acids, total polyunsaturated 16:1 c (g)	0.8205
Fatty acids, total saturated (g)	34.5480
Vitamin B-12 (g)	0.2400
Calcium, Ca (mg)	915.9480
Fatty acids, total saturated 10:0 (g)	1.3575
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1365
Glutamic acid (g)	0.8580
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0030
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	607.5000
Leucine (g)	0.3510
Folate, DFE (g)	6.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.3480
Fiber, total dietary (g)	0.0276
Tryptophan (g)	0.0990
Threonine (g)	0.1890
Fatty acids, total polyunsaturated 18:1 c (g)	10.6170
Manganese, Mn (mg)	0.0337
Protein (g)	4.2600
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	11.9520
Betaine (mg)	0.0000
Phosphorus, P (mg)	389.8630
Tocopherol, gamma (mg)	0.3600

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 oven to 425°F | 2. Stir flour, sugar, baking powder, and salt in a mixing bowl. | 3. Stir in any additions. | 4. Pour in 1 1/4 cups cream and stir to incorporate all the flour mixture. If you can't incorporate all the flour in 10-15 strokes, drizzle in a bit more cream ( about 1 T extra). | 5. Turn the dough out on a floured surface and knead gently once or twice to bring together. | 6. Pat into a half-inch-thick round and cut into wedges with a floured knife, or cut with a floured biscuit cutter. | 7. (This will make 8 or so 3-inch round scones or around 15 2-inch round.) Place on a baking sheet and bake until just golden and firm on top, about 15 minutes depending on size. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups	-	-	-	-
sugar	1/4	cup	201.495	50.398999999999994	0.0	0.0
baking powder	1	tablespoon	7.314	3.8226	0.0	0.0
salt	1/2	teaspoon	-	-	-	-
heavy cream	1 1/4	cups	510.0	4.11	4.26	54.12

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

Cooking in progress....

My Favorite British Cream Scones