RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.267
Energy (kCal)	950.2641
Carbohydrates (g)	238.897
Total fats (g)	0.9324
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0151
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4779
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0462
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)	0.0051
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5479
Proline (g)	0.4944
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	11.4987
Adjusted Protein (g)	0.0000
Cystine (g)	0.1992
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.8188
Copper, Cu (mg)	0.3424
Maltose (g)	0.3878
Zinc, Zn (mg)	0.2981
Total lipid (fat) (g)	0.9324
Vitamin K (phylloquinone) (g)	2.4400
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	20.3219
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	469.8250
Energy (kcal)	950.2641
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2819
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	194.8438
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0976
Vitamin C, total ascorbic acid (mg)	20.9272
Lutein + zeaxanthin (g)	103.0025
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6031
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)	31.4181
Fatty acids, total saturated 16:0 (g)	0.0348
Carbohydrate, by difference (g)	238.8970
Vitamin D (IU)	0.0000
Fructose (g)	28.7965
Fluoride, F (g)	84.2253
Aspartic acid (g)	1.0181
Tyrosine (g)	0.3206
Potassium, K (mg)	617.6547
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	20.8800
Serine (g)	0.5986
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5023
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0001
Histidine (g)	0.2156
Isoleucine (g)	0.4823
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5427
Water (g)	666.5398
Fatty acids, total saturated 8:0 (g)	0.0000
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)	249.0908
Sodium, Na (mg)	256.1769
Iron, Fe (mg)	2.2308
Energy (kJ)	3978.8780
Ash (g)	2.2497
Caffeine (mg)	0.0000
Glycine (g)	0.5779
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)	0.0592
Fatty acids, total polyunsaturated (g)	0.0694
Vitamin E (alpha-tocopherol) (mg)	0.9964
Sucrose (g)	72.3704
Vitamin B-6 (mg)	0.1695
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.6310
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)	0.0000
Pantothenic acid (mg)	0.3662
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1311
Folate, food (g)	20.3219
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0101
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.8573
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0570
Vitamin B-12 (g)	0.0594
Calcium, Ca (mg)	68.4990
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6098
Glutamic acid (g)	1.2327
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.7550
Folate, DFE (g)	20.3219
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)	5.8632
Tryptophan (g)	0.0923
Threonine (g)	0.3470
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.2265
Protein (g)	10.2670
Cryptoxanthin, beta (g)	61.7233
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0100
Betaine (mg)	2.1500
Phosphorus, P (mg)	60.1664
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> Austrian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pour cold water into a small bowl. Sprinkle gelatin over water and allow to soften. | 2. In a large bowl, mix the applesauce, sugar, apricot preserves, rum and lemon juice. | 3. Heat gelatin in microwave until just under boiling and add to the applesauce mixture. Stir until sugar is completely dissolved. | 4. Chill in refrigerator until mixture starts to gel, stirring occasionally. | 5. Meanwhile, lightly oil jello/salad mold with cooking oil (do not use olive oil). Set aside to drain. | 6. When mixture is starting to set, add the egg whites and beat with mixer until mixture is very thick and piles softly (10-14 min). Turn into the mold. | 7. Chill in refrigerator until firm (4-5 hrs). | 8. When ready to serve, unmold onto chilled serving plate and garnish around the base of the mold with fresh fruit in season. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cold water	1/2	cup		0.0	0.0	0.0	0.0
gelatin	1/2	ounce	unflavored	54.0058	12.8281	1.1056	0.0
applesauce	2	cups		204.96	54.9976	0.8296	0.488
sugar	1/3	cup		268.66	67.1987	0.0	0.0
apricot preserve	1/2	cup		387.2	103.04	1.12	0.32
rum	2	tablespoons		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
egg white	2			34.32	0.4818	7.194	0.1122

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

Cooking in progress....

Hexenschnee (Witches' Snow)