RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.4792
Energy (kCal)	884.42
Carbohydrates (g)	49.1564
Total fats (g)	63.798
Fatty acids, total saturated 20:0 (g)	0.0544
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3371
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)	0.7446
Fatty acids, total saturated 4:0 (g)	0.6498
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.9838
Tocopherol, beta (mg)	0.0850
Lactose (g)	0.1190
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	6.1321
Tocopherol, delta (mg)	0.1020
Arginine (g)	1.9157
Proline (g)	1.2242
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3060
Adjusted Protein (g)	0.0000
Cystine (g)	0.4608
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	95.7400
Copper, Cu (mg)	0.1456
Maltose (g)	0.1190
Zinc, Zn (mg)	4.2134
Total lipid (fat) (g)	63.7980
Vitamin K (phylloquinone) (g)	2.8100
Cholesterol (mg)	1911.1000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0153
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.9200
Folate, total (g)	250.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3059.2000
Energy (kcal)	884.4200
Fatty acids, total saturated 16:1 undifferentiated (g)	2.1670
Fatty acids, total saturated 14:1 (g)	0.0408
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6750
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0187
Sugars, total (g)	41.8520
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0510
Vitamin C, total ascorbic acid (mg)	0.7800
Lutein + zeaxanthin (g)	1859.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1938
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7003
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)	17.2800
Fatty acids, total saturated 16:0 (g)	16.9774
Carbohydrate, by difference (g)	49.1564
Vitamin D (IU)	384.4000
Fructose (g)	0.1190
Fluoride, F (g)	1.8000
Aspartic acid (g)	2.7340
Tyrosine (g)	1.2156
Potassium, K (mg)	266.6800
Fatty acids, total saturated 12:0 (g)	0.2349
Vitamin A, RAE (g)	815.1000
Serine (g)	2.3250
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2207
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0153
Fatty acids, total saturated 22:0 (g)	0.0646
Fatty acids, total saturated 14:0 (g)	2.1514
Histidine (g)	0.7426
Isoleucine (g)	1.5508
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0880
Water (g)	127.2846
Fatty acids, total saturated 8:0 (g)	0.2007
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)	185.6000
Sodium, Na (mg)	103.1600
Iron, Fe (mg)	4.9624
Energy (kJ)	3698.8600
Ash (g)	3.3026
Caffeine (mg)	0.0000
Glycine (g)	0.8572
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)	6.3916
Fatty acids, total polyunsaturated (g)	7.6858
Vitamin E (alpha-tocopherol) (mg)	4.9140
Sucrose (g)	0.1190
Vitamin B-6 (mg)	0.6164
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1812
Vitamin D (D2 + D3) (g)	9.5400
Vitamin D3 (cholecalciferol) (g)	9.5400
Lysine (g)	2.1721
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)	0.5040
Pantothenic acid (mg)	5.2384
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)	0.0221
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3176
Folate, food (g)	250.6000
Fatty acids, total saturated 20:1 (g)	0.1462
Fatty acids, total monounsaturated (g)	25.4278
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)	0.0867
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1700
Choline, total (mg)	1404.4200
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	27.8525
Vitamin B-12 (g)	3.4350
Calcium, Ca (mg)	268.7600
Fatty acids, total saturated 10:0 (g)	0.3927
Galactose (g)	0.1190
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.4662
Glutamic acid (g)	3.6214
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	64.6000
Vitamin E, added (mg)	0.0000
Retinol (g)	795.1000
Leucine (g)	2.5061
Folate, DFE (g)	250.6000
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)	0.5600
Tryptophan (g)	0.3195
Threonine (g)	1.2267
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.6557
Protein (g)	28.4792
Cryptoxanthin, beta (g)	56.1000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.8035
Betaine (mg)	1.5300
Phosphorus, P (mg)	703.1600
Tocopherol, gamma (mg)	2.2610

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In mixer bowl, beat egg yolks and sugar for about 10 minutes or until very thick and lemon colored. | 2. Stir in cream, cognac, cardamom and lemon peel. | 3. Mix in enough flour to make a stiff dough, cover and refrigerate at least 3 hours. | 4. Heat deep fryer to 375 degrees. | 5. Divide dough in half and roll very thin 1/8 to 1/16 thick on well floured board. | 6. Cut dough into 4x2 inch diamonds, cut slit about 1 inch in center and draw long point of diamond through slit and curl back in opposite direction. | 7. Fry in deep fryer about 15 seconds on each side or until light brown. | 8. Drain and store in airtight container. | 9. Before serving sprinkle with powdered sugar. | 10. *Selfrising flour can be used in this recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	10			547.4	6.103	26.962	45.118
sugar	1/3	cup	powdered	155.6	39.908	0.0	0.0
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
cognac	1	tablespoon		-	-	-	-
cardamom	1	teaspoon		6.22	1.3694	0.2152	0.134
lemon zest	1/2	teaspoon	grated	-	-	-	-
purpose flour	2 - 2 1/2	cups		-	-	-	-

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

Cooking in progress....

Fattigmans Bakkelser(Norwegian Fried Cookies)