RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	51.1587
Energy (kCal)	682.3467
Carbohydrates (g)	35.4331
Total fats (g)	36.3109
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4815
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.4172
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.7520
Tocopherol, beta (mg)	0.0200
Lactose (g)	24.6440
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	3.5648
Tocopherol, delta (mg)	0.1200
Arginine (g)	2.0792
Proline (g)	2.5417
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.6367
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	91.0027
Copper, Cu (mg)	0.2713
Maltose (g)	0.0000
Zinc, Zn (mg)	5.1856
Total lipid (fat) (g)	36.3109
Vitamin K (phylloquinone) (g)	2.1707
Cholesterol (mg)	798.1333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	4.8800
Phytosterols (mg)	0.0000
Folate, total (g)	125.0667
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1910.8267
Energy (kcal)	682.3467
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4319
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1650
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	25.7840
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	2.7213
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)	83.4667
Fatty acids, total saturated 16:0 (g)	8.8550
Carbohydrate, by difference (g)	35.4331
Vitamin D (IU)	173.7600
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	3.9756
Tyrosine (g)	1.7739
Potassium, K (mg)	1080.1600
Fatty acids, total saturated 12:0 (g)	0.4131
Vitamin A, RAE (g)	555.1467
Serine (g)	2.8692
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1554
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	1.6493
Histidine (g)	1.0816
Isoleucine (g)	2.1374
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	0.6376
Water (g)	584.6677
Fatty acids, total saturated 8:0 (g)	0.3889
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	37.6267
Sodium, Na (mg)	800.5067
Iron, Fe (mg)	4.9797
Energy (kJ)	2860.0800
Ash (g)	7.0963
Caffeine (mg)	0.0000
Glycine (g)	1.1666
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	3.7257
Fatty acids, total polyunsaturated (g)	4.8232
Vitamin E (alpha-tocopherol) (mg)	2.4523
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5424
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3916
Vitamin D (D2 + D3) (g)	4.4880
Vitamin D3 (cholecalciferol) (g)	4.4880
Lysine (g)	3.1123
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.8862
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3178
Folate, food (g)	125.0667
Fatty acids, total saturated 20:1 (g)	0.0743
Fatty acids, total monounsaturated (g)	11.6642
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	661.4907
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	16.1825
Vitamin B-12 (g)	4.2693
Calcium, Ca (mg)	876.7733
Fatty acids, total saturated 10:0 (g)	0.4116
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.9922
Glutamic acid (g)	6.8010
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	550.0000
Leucine (g)	3.6311
Folate, DFE (g)	125.0667
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.5292
Threonine (g)	1.7659
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.0755
Protein (g)	51.1587
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	11.1195
Betaine (mg)	3.5280
Phosphorus, P (mg)	992.5867
Tocopherol, gamma (mg)	1.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a 2-quart baking dish (or a rectangular if using 6 ham slices), arrange a single layer of ham (you may have to cut up the slices to fit them). Sprinkle with dill weed. Top with a layer of potatoes, then another layer of ham, sprinkling each with dill weed. | 2. Combine milk, half-and-half, eggs, cheese, pepper, nutmeg and Worcestershire sauce and mix well. Pour over the ham and potatoes. | 3. Bake at 375°F for 1 hour 15 minutes or until firm. Cool at least 30 minutes, or long enough that the mixture holds together when sliced. Cut into slices and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	4	slices		-	-	-	-
dill weed				-	-	-	-
potato	3		cooked peeled sliced	-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
half	1	cup		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
pepper				-	-	-	-
nutmeg	1 -2	dash		-	-	-	-
worcestershire sauce	2 -3	dashes		-	-	-	-

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

Cooking in progress....

Swedish Ham, Potato, Dill and Cheese Bake