RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.7386
Energy (kCal)	17.5422
Carbohydrates (g)	2.464
Total fats (g)	0.1831
Fatty acids, total saturated 20:0 (g)	0.0029
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0100
Fatty acids, total polyunsaturated 17:1 (g)	0.0049
Fatty acids, total trans-monoenoic (g)	0.0017
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0037
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0017
Riboflavin (mg)	0.0176
Tocopherol, beta (mg)	0.0003
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0008
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)	0.0036
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0162
Proline (g)	0.0144
Fatty acids, total polyunsaturated 18:1 t (g)	0.0017
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0114
Adjusted Protein (g)	0.0000
Cystine (g)	0.0045
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3928
Copper, Cu (mg)	0.0592
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2280
Total lipid (fat) (g)	0.1831
Vitamin K (phylloquinone) (g)	0.4091
Cholesterol (mg)	3.5417
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0001
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	2.7425
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	44.1933
Energy (kcal)	17.5422
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0019
Fatty acids, total saturated 14:1 (g)	0.0046
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0042
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0016
Sugars, total (g)	0.0963
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0036
Vitamin C, total ascorbic acid (mg)	0.3000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0023
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0198
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)	8.3767
Fatty acids, total saturated 16:0 (g)	0.0186
Carbohydrate, by difference (g)	2.4640
Vitamin D (IU)	0.0000
Fructose (g)	0.0135
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0558
Tyrosine (g)	0.0096
Potassium, K (mg)	81.8657
Fatty acids, total saturated 12:0 (g)	0.0033
Vitamin A, RAE (g)	3.9790
Serine (g)	0.0084
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0159
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)	0.0132
Histidine (g)	0.0045
Isoleucine (g)	0.0141
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1304
Water (g)	5.9785
Fatty acids, total saturated 8:0 (g)	0.0002
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)	0.0000
Sodium, Na (mg)	5.7647
Iron, Fe (mg)	2.0072
Energy (kJ)	73.3720
Ash (g)	0.3191
Caffeine (mg)	0.0000
Glycine (g)	0.0141
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0299
Fatty acids, total polyunsaturated (g)	0.0484
Vitamin E (alpha-tocopherol) (mg)	0.1683
Sucrose (g)	0.0714
Vitamin B-6 (mg)	0.0221
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)	0.0114
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)	0.0163
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)	0.0103
Folate, food (g)	2.7425
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0295
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)	0.0101
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.0802
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0778
Vitamin B-12 (g)	0.0708
Calcium, Ca (mg)	18.4023
Fatty acids, total saturated 10:0 (g)	0.0255
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.0099
Glutamic acid (g)	0.0342
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)	2.1250
Leucine (g)	0.0243
Folate, DFE (g)	2.7425
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)	0.8388
Tryptophan (g)	0.0051
Threonine (g)	0.0099
Fatty acids, total polyunsaturated 18:1 c (g)	0.0022
Manganese, Mn (mg)	0.6430
Protein (g)	1.7386
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0181
Betaine (mg)	0.2910
Phosphorus, P (mg)	22.3980
Tocopherol, gamma (mg)	0.0216

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. Cook small cauflower untill the florettes are soft, but still firm. | 2. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. | 3. Keep hot. | 4. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. | 5. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. | 6. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. | 7. Do not boil. | 8. Pour the mixture over the cauliflower and grill until golden brown. | 9. pipe creamed potatoes around the individual portions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			-	-	-	-
tomato ketchup	1	tablespoon		6.3042	0.0	1.4025	0.0354
bechamel sauce	1	pint		6.3042	0.0	1.4025	0.0354
celery salt	1	teaspoon		6.3042	0.0	1.4025	0.0354
double cream	1	cup		6.3042	0.0	1.4025	0.0354
bay leaf	1	teaspoon	Ground	1.8780000000000001	0.4498	0.0457	0.0502
prawn	1/2	lb	Peeled	6.3042	0.0	1.4025	0.0354
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
caerphilly cheese	1/4			6.3042	0.0	1.4025	0.0354
mustard powder	1	teaspoon		6.3042	0.0	1.4025	0.0354
garlic salt	1	teaspoon		6.3042	0.0	1.4025	0.0354

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

Cooking in progress....

Coygimwch Dell Patagonia (Prawn Patagonia) Welsh