RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.776
Energy (kCal)	632.677
Carbohydrates (g)	15.9514
Total fats (g)	61.971
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0240
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2285
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	3.3671
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.3124
Proline (g)	0.4840
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.2440
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.2300
Copper, Cu (mg)	0.6787
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2537
Total lipid (fat) (g)	61.9710
Vitamin K (phylloquinone) (g)	0.3900
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.4000
Folate, total (g)	61.9000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.0000
Energy (kcal)	632.6770
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2932
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	10.4824
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	6.7200
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7626
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)	96.0310
Fatty acids, total saturated 16:0 (g)	5.9659
Carbohydrate, by difference (g)	15.9514
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.2021
Tyrosine (g)	0.4199
Potassium, K (mg)	700.8670
Fatty acids, total saturated 12:0 (g)	25.3824
Vitamin A, RAE (g)	80.0000
Serine (g)	0.7687
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6184
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	10.0389
Histidine (g)	0.2817
Isoleucine (g)	0.5515
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.8615
Water (g)	259.6019
Fatty acids, total saturated 8:0 (g)	4.0100
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.0000
Sodium, Na (mg)	108.2540
Iron, Fe (mg)	4.8195
Energy (kJ)	2646.7100
Ash (g)	2.3034
Caffeine (mg)	0.0000
Glycine (g)	0.4752
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4039
Fatty acids, total polyunsaturated (g)	1.5819
Vitamin E (alpha-tocopherol) (mg)	0.8850
Sucrose (g)	2.2814
Vitamin B-6 (mg)	0.1642
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3264
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6984
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2057
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0824
Folate, food (g)	61.9000
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	4.2626
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	167.3000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	52.2990
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	72.6010
Fatty acids, total saturated 10:0 (g)	3.1878
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6483
Glutamic acid (g)	2.0941
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.9510
Folate, DFE (g)	61.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	5.2800
Tryptophan (g)	0.1483
Threonine (g)	0.4772
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	2.2135
Protein (g)	11.7760
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.1391
Betaine (mg)	0.1500
Phosphorus, P (mg)	339.0230
Tocopherol, gamma (mg)	0.2500

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. Soften yeast with 1/4 cup warm water and 1/2 tsp sugar and set aside. | 2. In mixing bowl combine scalded milk, sugar, salt and Crisco, cool to lukewarm, and add yeast and 1 of the eggs. | 3. Gradually add flour to form a soft dough. | 4. Knead in remaining flour until smooth and satiny, about 5-8 minutes. | 5. Cover and let rise until double. | 6. Divide dough in two and on a floured surface with a rolling pin roll out each dough to about 12x9 size. | 7. Brush with melted butter, and sprinkle with cinnamon, sugar and chopped walnuts. | 8. Starting with 12-inch side, roll up jelly roll style seal seams and ends and place each roll seam side down on cookie sheet (greased). | 9. Take scissors (or knife) and snip part way through each bread roll one inch apart in a tractor tread style. | 10. Cover and let rise again. | 11. Brush both bread rolls with another beaten egg and sprinkle nuts over both. | 12. Bake at 350°F for about 25 minutes. | 13. Allow to cool slightly and if desired ice with favorite icing recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	package		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
milk	1	cup	scalded	552.0	13.296	5.496	57.216
sugar	1/2	cup		9.177	2.2954	0.0	0.0
salt	1	teaspoon		-	-	-	-
crisco	1/3	cup	softened	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
white flour	4 -5	cups		0.0	0.0	0.0	0.0
walnut			chopped	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
butter			melted	-	-	-	-
sugar				9.177	2.2954	0.0	0.0
cinnamon				-	-	-	-
walnut				-	-	-	-

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

Cooking in progress....

Swedish Coffee Braids (Bread)