RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	40.8252
Energy (kCal)	235.5565
Carbohydrates (g)	5.5521
Total fats (g)	4.7242
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0685
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)	0.1905
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.3215
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0204
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)	0.4816
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4976
Proline (g)	0.3215
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7880
Adjusted Protein (g)	0.0000
Cystine (g)	0.0803
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	52.1554
Copper, Cu (mg)	2.5083
Maltose (g)	0.0000
Zinc, Zn (mg)	3.3211
Total lipid (fat) (g)	4.7242
Vitamin K (phylloquinone) (g)	0.3300
Cholesterol (mg)	190.1785
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)	6.0000
Folate, total (g)	103.3050
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7151.6520
Energy (kcal)	235.5565
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0701
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1555
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0391
Sugars, total (g)	1.6960
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0160
Vitamin C, total ascorbic acid (mg)	4.0940
Lutein + zeaxanthin (g)	1.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0561
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3762
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)	50.6565
Fatty acids, total saturated 16:0 (g)	0.5770
Carbohydrate, by difference (g)	5.5521
Vitamin D (IU)	0.0000
Fructose (g)	0.5160
Fluoride, F (g)	1.8900
Aspartic acid (g)	0.6174
Tyrosine (g)	0.2490
Potassium, K (mg)	561.5355
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	2146.4985
Serine (g)	0.3058
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3152
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
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)	0.0257
Histidine (g)	0.1676
Isoleucine (g)	0.2928
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.8188
Water (g)	312.8312
Fatty acids, total saturated 8:0 (g)	0.0000
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)	0.4000
Sodium, Na (mg)	161.7150
Iron, Fe (mg)	4.6874
Energy (kJ)	984.4970
Ash (g)	2.9737
Caffeine (mg)	0.0000
Glycine (g)	0.3502
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)	1.1852
Fatty acids, total polyunsaturated (g)	1.5609
Vitamin E (alpha-tocopherol) (mg)	0.8580
Sucrose (g)	0.3960
Vitamin B-6 (mg)	0.5151
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3566
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)	1.8228
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)	0.3830
Folate, food (g)	103.3050
Fatty acids, total saturated 20:1 (g)	0.0034
Fatty acids, total monounsaturated (g)	1.3633
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)	113.0850
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.1243
Vitamin B-12 (g)	27.2327
Calcium, Ca (mg)	244.9345
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3447
Glutamic acid (g)	0.9249
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)	2146.3485
Leucine (g)	0.5502
Folate, DFE (g)	103.3050
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)	1.1450
Tryptophan (g)	0.0920
Threonine (g)	0.2954
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1771
Protein (g)	40.8252
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.2890
Betaine (mg)	0.0400
Phosphorus, P (mg)	459.0440
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs. | 2. Put bread crumbs in large mixing bowl. | 3. Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes. | 4. Chop the liver in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes. | 5. Add the sage and mix thoroughly. | 6. Shape the mixture into small balls (should make 8 to 10). | 7. Place in a greased ovenproof dish or tin. | 8. Put a small knob of butter on each faggot. | 9. Make stock with OXO (beef) cube and water and pour around the faggots. | 10. Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes. | 11. Remove foil and cook for further fifteen minutes. | 12. Remove faggots and when cool cover and keep in the fridge until required. | 13. To serve: | 14. To reheat place the required number of faggots in a saucepan with beef stock (OXO or preferably Bovril) two-thirds of the way up the faggots. Bring to the boil and simmer for 5 to 10 minutes. | 15. Thicken stock to make a gravy and pour over. | 16. Serve with garden peas (or mushy peas) and thick slices of freshly buttered bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb liver	1			39.4065	0.5046	5.7777	1.4232
onion	1/4			16.0	3.736	0.44	0.04
white breadcrumb	6	ounces		151.3	0.0	33.66	0.85
sage	4	teaspoons	dried	-	-	-	-
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
water	1/2			0.0	0.0	0.0	0.0

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

Cooking in progress....

Welsh Faggots