RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	60.8882
Energy (kCal)	1112.1157
Carbohydrates (g)	131.6428
Total fats (g)	38.0942
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5238
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)	0.4100
Fatty acids, total saturated 4:0 (g)	0.3130
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.9278
Tocopherol, beta (mg)	0.0200
Lactose (g)	20.5367
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0452
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.1213
Fatty acids, total saturated 18:0 (g)	3.1938
Tocopherol, delta (mg)	0.1200
Arginine (g)	3.2555
Proline (g)	3.0450
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.6000
Adjusted Protein (g)	0.0000
Cystine (g)	0.8817
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	100.5611
Copper, Cu (mg)	0.9738
Maltose (g)	0.0000
Zinc, Zn (mg)	6.5077
Total lipid (fat) (g)	38.0942
Vitamin K (phylloquinone) (g)	13.8767
Cholesterol (mg)	818.6867
Fatty acids, total saturated 22:1 undifferentiated (g)	0.4763
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	4.0667
Phytosterols (mg)	0.4400
Folate, total (g)	210.3466
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1803.5310
Energy (kcal)	1112.1157
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7610
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.6006
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.4020
Sugars, total (g)	26.2046
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	118.7649
Lutein + zeaxanthin (g)	1060.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.6048
Vitamin B-12, added (g)	0.0000
Valine (g)	3.7191
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)	223.8349
Fatty acids, total saturated 16:0 (g)	8.7192
Carbohydrate, by difference (g)	131.6428
Vitamin D (IU)	266.8223
Fructose (g)	1.5600
Fluoride, F (g)	2.2000
Aspartic acid (g)	7.7148
Tyrosine (g)	2.2969
Potassium, K (mg)	3553.7963
Fatty acids, total saturated 12:0 (g)	0.3379
Vitamin A, RAE (g)	522.9427
Serine (g)	3.5947
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.9273
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)	1.5944
Histidine (g)	1.5240
Isoleucine (g)	2.8865
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	8.8741
Water (g)	1027.9219
Fatty acids, total saturated 8:0 (g)	0.3130
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)	34.4667
Sodium, Na (mg)	545.9367
Iron, Fe (mg)	9.2432
Energy (kJ)	4656.5485
Ash (g)	12.3854
Caffeine (mg)	0.0000
Glycine (g)	1.9645
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)	3.8843
Fatty acids, total polyunsaturated (g)	6.1063
Vitamin E (alpha-tocopherol) (mg)	3.0586
Sucrose (g)	1.0200
Vitamin B-6 (mg)	2.4751
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3050
Vitamin D (D2 + D3) (g)	6.7881
Vitamin D3 (cholecalciferol) (g)	6.7881
Lysine (g)	4.4887
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)	91.7400
Pantothenic acid (mg)	6.7725
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)	0.8146
Folate, food (g)	210.3466
Fatty acids, total saturated 20:1 (g)	0.4628
Fatty acids, total monounsaturated (g)	12.7838
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)	755.5901
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	15.1734
Vitamin B-12 (g)	11.3609
Calcium, Ca (mg)	678.6306
Fatty acids, total saturated 10:0 (g)	0.3258
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	2.9208
Glutamic acid (g)	9.9235
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)	518.8760
Leucine (g)	4.8358
Folate, DFE (g)	210.3466
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)	12.9676
Tryptophan (g)	0.7414
Threonine (g)	2.5189
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	1.1235
Protein (g)	60.8882
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	11.0184
Betaine (mg)	4.2400
Phosphorus, P (mg)	1221.2717
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. Clean the herrings, take away all bones and soak them in water overnight. | 2. Drain and slice the herrings in stripes. | 3. Slice the boiled potatoes. | 4. Grease an ovendish and layer it with potatoes and herring, starting and ending with potatoes. | 5. Sprinkle white pepper on the herring and dot with the butter now and then. | 6. Whisk eggs, flour and milk together and pour it over the herring/potatoes. | 7. Bake at 435°F for about 50-60 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
herring	2		salted	89.586	0.0	10.1833	5.1257
potato	4	cups	boiled	462.0	104.94	12.3	0.54
egg	4			286.0	1.44	25.12	19.02
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
milk	1 2/3	2/3		248.0667	19.4387	12.81	13.298
butter	2 -3	tablespoons		0.0	0.0	0.0	0.0
white pepper	1/3	teaspoon		2.3680000000000003	0.5489	0.0832	0.017

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

Cooking in progress....

Herringpudding ( Sillpudding)