RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	34.9807
Energy (kCal)	1150.278
Carbohydrates (g)	130.3465
Total fats (g)	57.5432
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4015
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.1761
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	3.0349
Tocopherol, delta (mg)	0.0900
Arginine (g)	3.6069
Proline (g)	1.4997
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.8570
Adjusted Protein (g)	0.0000
Cystine (g)	0.7320
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.6989
Copper, Cu (mg)	1.5851
Maltose (g)	0.0000
Zinc, Zn (mg)	6.1463
Total lipid (fat) (g)	57.5432
Vitamin K (phylloquinone) (g)	0.4500
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0567
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	164.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	872.1300
Energy (kcal)	1150.2780
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4311
Fatty acids, total saturated 14:1 (g)	0.0111
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.0992
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	102.1862
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	11.8035
Lutein + zeaxanthin (g)	759.0750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	2.1825
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)	110.3145
Fatty acids, total saturated 16:0 (g)	7.2134
Carbohydrate, by difference (g)	130.3465
Vitamin D (IU)	123.0000
Fructose (g)	0.3355
Fluoride, F (g)	1.6500
Aspartic acid (g)	3.4812
Tyrosine (g)	1.4199
Potassium, K (mg)	627.2870
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	242.7000
Serine (g)	2.3304
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.8696
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	2.8896
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.1581
Histidine (g)	0.9351
Isoleucine (g)	1.6959
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	5.5085
Water (g)	179.5954
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	0.3050
Sodium, Na (mg)	1257.4535
Iron, Fe (mg)	5.9823
Energy (kJ)	4812.3990
Ash (g)	12.3981
Caffeine (mg)	0.0000
Glycine (g)	1.7460
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	20.9251
Fatty acids, total polyunsaturated (g)	21.8083
Vitamin E (alpha-tocopherol) (mg)	1.6208
Sucrose (g)	99.9312
Vitamin B-6 (mg)	0.4053
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.8819
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.9670
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)	0.0123
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.2229
Folate, food (g)	164.8000
Fatty acids, total saturated 20:1 (g)	0.1008
Fatty acids, total monounsaturated (g)	21.8039
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.3002
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	442.2555
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	10.7518
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	1009.3085
Fatty acids, total saturated 10:0 (g)	0.0151
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.9404
Glutamic acid (g)	6.0843
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	2.8566
Folate, DFE (g)	164.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	8.4799
Tryptophan (g)	0.6015
Threonine (g)	1.4991
Fatty acids, total polyunsaturated 18:1 c (g)	5.0832
Manganese, Mn (mg)	1.3813
Protein (g)	34.9807
Cryptoxanthin, beta (g)	14.7200
Fatty acids, total saturated 18:1 undifferentiated (g)	21.2257
Betaine (mg)	0.4500
Phosphorus, P (mg)	1178.3160
Tocopherol, gamma (mg)	0.7500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. | 2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. | 3. Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the prepared cookie sheet. | 4. With moistened fingertips, press ends of each ring together to form a smooth ring. | 5. Bake about 20 minutes or until golden brown. | 6. To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. | 7. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white sugar	1/2	cup		387.0	99.98	0.0	0.0
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
lemon zest	1	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
purpose flour	2	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
butter	1	tablespoon		513.0	23.570999999999998	16.029	43.2
confectioner sugar	3	cups	sifted	-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
vanilla extract	1	teaspoon		24.191999999999997	1.0626	0.005	0.005

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

Cooking in progress....

Anginetti