RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.3881
Energy (kCal)	555.604
Carbohydrates (g)	35.6241
Total fats (g)	43.5189
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2490
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.4047
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	3.0606
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.4568
Proline (g)	0.5734
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.3340
Adjusted Protein (g)	0.0000
Cystine (g)	0.1798
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.9744
Copper, Cu (mg)	0.8423
Maltose (g)	0.0000
Zinc, Zn (mg)	2.6331
Total lipid (fat) (g)	43.5189
Vitamin K (phylloquinone) (g)	2.8000
Cholesterol (mg)	67.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	34.3200
Folate, total (g)	88.5400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	916.5500
Energy (kcal)	555.6040
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4584
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3086
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	11.0800
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1420
Vitamin C, total ascorbic acid (mg)	17.1440
Lutein + zeaxanthin (g)	8.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5960
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	71.5600
Fatty acids, total saturated 16:0 (g)	7.5850
Carbohydrate, by difference (g)	35.6241
Vitamin D (IU)	37.8000
Fructose (g)	2.8380
Fluoride, F (g)	4.2200
Aspartic acid (g)	1.0694
Tyrosine (g)	0.4469
Potassium, K (mg)	566.2520
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	247.9500
Serine (g)	0.5396
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5578
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	2.0614
Histidine (g)	0.3062
Isoleucine (g)	0.4631
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	2.9649
Water (g)	232.3521
Fatty acids, total saturated 8:0 (g)	0.2304
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	45.4000
Sodium, Na (mg)	58.4200
Iron, Fe (mg)	1.9949
Energy (kJ)	2321.3620
Ash (g)	3.3762
Caffeine (mg)	0.0000
Glycine (g)	0.6436
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	10.0993
Fatty acids, total polyunsaturated (g)	10.4618
Vitamin E (alpha-tocopherol) (mg)	0.5960
Sucrose (g)	2.1780
Vitamin B-6 (mg)	0.3544
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.4172
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8799
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.6911
Folate, food (g)	88.5400
Fatty acids, total saturated 20:1 (g)	0.0692
Fatty acids, total monounsaturated (g)	13.6653
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	23.5000
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	16.9515
Vitamin B-12 (g)	0.0960
Calcium, Ca (mg)	285.5600
Fatty acids, total saturated 10:0 (g)	0.5430
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5198
Glutamic acid (g)	2.6982
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	243.0000
Leucine (g)	0.8092
Folate, DFE (g)	88.5400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	8.5538
Tryptophan (g)	0.2459
Threonine (g)	0.4544
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	1.0462
Protein (g)	12.3881
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.8631
Betaine (mg)	0.2200
Phosphorus, P (mg)	441.2240
Tocopherol, gamma (mg)	0.1440

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. Saute onions in 2 T butter over medium-low heat until golden. | 2. Peel and grate potatoes. | 3. Place half of grated potatoes in a buttered pie dish, then layer on onions, followed by anchovies, and finally the rest of the potatoes. | 4. Dot with remaining butter and sprinkle white pepper over top. | 5. Place in preheated 300 degree oven for a total of 50 minutes. After the first 10 minutes, pour on half of cream; 10 minutes later pour on the remaining cream. | 6. Serve immediately or refrigerate, covered, overnight. | 7. If serving the next day, bring to room temperature before heating in preheated 300 degree oven for 10-15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
potato	1			-	-	-	-
anchovy fillet	18			-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
heavy cream	1/2			204.0	1.6440000000000001	1.704	21.648000000000003

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

Cooking in progress....

Norwegian Anchovy Pie (Janson's Fra Stelse)