RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.237
Energy (kCal)	1007.54
Carbohydrates (g)	250.7386
Total fats (g)	5.6808
Fatty acids, total saturated 20:0 (g)	0.0811
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2586
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0882
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0437
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1067
Riboflavin (mg)	0.1660
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0773
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)	0.2869
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2540
Proline (g)	0.2484
Fatty acids, total polyunsaturated 18:1 t (g)	0.0882
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4788
Adjusted Protein (g)	0.0000
Cystine (g)	0.0478
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.9440
Copper, Cu (mg)	0.2556
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1638
Total lipid (fat) (g)	5.6808
Vitamin K (phylloquinone) (g)	59.5560
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0076
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2457
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	107.5200
Folate, total (g)	65.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0034
Vitamin A, IU (IU)	481.2000
Energy (kcal)	1007.5400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0164
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0704
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0034
Sugars, total (g)	218.5674
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	97.9720
Lutein + zeaxanthin (g)	237.3600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2164
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0076
Magnesium, Mg (mg)	131.2200
Fatty acids, total saturated 16:0 (g)	0.8043
Carbohydrate, by difference (g)	250.7386
Vitamin D (IU)	0.0000
Fructose (g)	0.4494
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4618
Tyrosine (g)	0.1092
Potassium, K (mg)	820.0200
Fatty acids, total saturated 12:0 (g)	0.0147
Vitamin A, RAE (g)	23.6000
Serine (g)	0.1597
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1536
Fatty acids, total trans-polyenoic 22:4 (g)	0.0244
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.2062
Fatty acids, total saturated 22:0 (g)	0.0735
Fatty acids, total saturated 14:0 (g)	0.1105
Histidine (g)	0.0877
Isoleucine (g)	0.1468
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0244
Niacin (mg)	1.1741
Water (g)	163.8260
Fatty acids, total saturated 8:0 (g)	0.0109
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0071
Carotene, beta (g)	149.5400
Sodium, Na (mg)	122.4000
Iron, Fe (mg)	5.9000
Energy (kJ)	4216.7800
Ash (g)	3.5176
Caffeine (mg)	0.0000
Glycine (g)	0.2906
Fatty acids, total trans-polyenoic (g)	0.0185
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1490
Fatty acids, total polyunsaturated (g)	1.5605
Vitamin E (alpha-tocopherol) (mg)	4.0356
Sucrose (g)	200.3722
Vitamin B-6 (mg)	0.2746
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0038
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2419
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0034
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6738
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)	0.0076
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2265
Folate, food (g)	65.7000
Fatty acids, total saturated 20:1 (g)	0.1508
Fatty acids, total monounsaturated (g)	0.6274
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.0739
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0185
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	31.1640
Fatty acids, total polyunsaturated 16:1 c (g)	0.0109
Fatty acids, total saturated (g)	1.6874
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	363.2800
Fatty acids, total saturated 10:0 (g)	0.0550
Galactose (g)	0.0630
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2138
Glutamic acid (g)	0.4082
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	20.2400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2103
Folate, DFE (g)	65.7000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0176
Fiber, total dietary (g)	18.6540
Tryptophan (g)	0.0292
Threonine (g)	0.1032
Fatty acids, total polyunsaturated 18:1 c (g)	0.3276
Manganese, Mn (mg)	25.3922
Protein (g)	4.2370
Cryptoxanthin, beta (g)	256.7000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4526
Betaine (mg)	0.5880
Phosphorus, P (mg)	71.4600
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. Into the pot, pour the wine. | 2. add the cinnamon sticks. | 3. Cut the Lemon and the Orange in half. Take the whole cloves and insert them into the RIND of the fruits 5 in each half. add to the wine. | 4. Bring just to a boil and then reduce to low and simmer, COVERED for about 45 minutes. | 5. Turn off heat and remove from hot burner. | 6. Remove lemon and orange halves,remove cloves and then squeeze the juices back into the wine. | 7. You then add the RUM and stir it into the wine. You can either add the sugar to the whole pot or add sugar to taste to each mug or heat proof glass. | 8. This will make you sleepy, so do not drive after you have consumed this drink. | 9. This is a stay at home and get comfy and feel warm all over drink. | 10. Unused portions can be kept in the fridge for up to 3 months and reheated as you wish. (Stove or Micro wave). | 11. Put pot back on very very low burner to keep warm or use an alcohol burner to keep it hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	1		86.48	21.62	1.7296	0.2208
lemon	1		-	-	-	-
clove	20		115.08	27.5226	2.5074	5.46
cinnamon	2		-	-	-	-
burgundy wine	1	gallon	-	-	-	-
rum	12 -16	ounces	0.0	0.0	0.0	0.0
sugar	1	cup	805.98	201.59599999999998	0.0	0.0

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

Cooking in progress....

Gluhwein