RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	44.4296
Energy (kCal)	1086.9219
Carbohydrates (g)	138.1279
Total fats (g)	40.1134
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3276
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.7167
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	2.0510
Tocopherol, delta (mg)	0.0600
Arginine (g)	3.1845
Proline (g)	3.3294
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	1.0859
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	180.0002
Copper, Cu (mg)	1.3598
Maltose (g)	0.0000
Zinc, Zn (mg)	5.8305
Total lipid (fat) (g)	40.1134
Vitamin K (phylloquinone) (g)	0.3000
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0853
Folate, total (g)	411.5145
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	580.3403
Energy (kcal)	1086.9219
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2893
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.0635
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3741
Folic acid (g)	185.3700
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0041
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.3568
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)	148.3416
Fatty acids, total saturated 16:0 (g)	5.0281
Carbohydrate, by difference (g)	138.1279
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	3.1859
Tyrosine (g)	1.5027
Potassium, K (mg)	697.5013
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	161.8069
Serine (g)	2.5523
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.2751
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.1397
Histidine (g)	1.0526
Isoleucine (g)	1.9489
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	13.6351
Water (g)	99.1175
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.0385
Sodium, Na (mg)	188.0920
Iron, Fe (mg)	10.5414
Energy (kJ)	4548.0395
Ash (g)	5.3491
Caffeine (mg)	0.0000
Glycine (g)	1.8337
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	14.6042
Fatty acids, total polyunsaturated (g)	15.2530
Vitamin E (alpha-tocopherol) (mg)	1.4842
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4316
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.6604
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.9180
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.1647
Folate, food (g)	226.1445
Fatty acids, total saturated 20:1 (g)	0.0672
Fatty acids, total monounsaturated (g)	14.7457
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	293.8121
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	7.4454
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	336.6430
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.9148
Glutamic acid (g)	11.6898
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	3.3523
Folate, DFE (g)	541.7745
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	12.1216
Tryptophan (g)	0.6715
Threonine (g)	1.5588
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	1.9399
Protein (g)	44.4296
Cryptoxanthin, beta (g)	9.0908
Fatty acids, total saturated 18:1 undifferentiated (g)	14.3585
Betaine (mg)	0.3000
Phosphorus, P (mg)	876.6129
Tocopherol, gamma (mg)	0.5007

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. Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes. | 2. Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up. | 3. Cook for 10 - 15 minutes or until they rise to the surface. | 4. Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk. | 5. Drain and serve in broth, sprinkled with chives and grated nutmeg. | 6. Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
semolina	1	cup	substituted	601.2	121.6261	21.1756	1.7535
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
salt	1	pinch		-	-	-	-
pepper			ground	-	-	-	-
soup stock				-	-	-	-
chive			chopped	-	-	-	-

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

Cooking in progress....

Griessnockerl - Austrian Style Semolina Dumplings