RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.239
Energy (kCal)	1920.089
Carbohydrates (g)	4.0192
Total fats (g)	216.075
Fatty acids, total saturated 20:0 (g)	0.8942
Fatty acids, total saturated 18:3 undifferentiated (g)	1.6473
Fatty acids, total polyunsaturated 17:1 (g)	0.2700
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)	0.0041
Tocopherol, beta (mg)	0.2376
Lactose (g)	0.0000
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)	4.2260
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0071
Proline (g)	0.0325
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0055
Adjusted Protein (g)	0.0000
Cystine (g)	0.0032
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1311
Copper, Cu (mg)	0.0481
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0283
Total lipid (fat) (g)	216.0750
Vitamin K (phylloquinone) (g)	133.7971
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)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	479.4760
Folate, total (g)	0.3910
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	12.5810
Energy (kcal)	1920.0890
Fatty acids, total saturated 16:1 undifferentiated (g)	2.7126
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0022
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0147
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	10.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0126
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)	11.1570
Fatty acids, total saturated 16:0 (g)	24.3987
Carbohydrate, by difference (g)	4.0192
Vitamin D (IU)	0.0000
Fructose (g)	0.0053
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0325
Tyrosine (g)	0.0111
Potassium, K (mg)	34.5670
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	0.6210
Serine (g)	0.0094
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0103
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)	0.2786
Fatty acids, total saturated 14:0 (g)	0.0007
Histidine (g)	0.0037
Isoleucine (g)	0.0084
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0263
Water (g)	237.6992
Fatty acids, total saturated 8:0 (g)	0.0023
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)	7.1300
Sodium, Na (mg)	984.7200
Iron, Fe (mg)	2.4467
Energy (kJ)	8034.4140
Ash (g)	6.4608
Caffeine (mg)	0.0000
Glycine (g)	0.0101
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)	21.1019
Fatty acids, total polyunsaturated (g)	22.7527
Vitamin E (alpha-tocopherol) (mg)	31.0199
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.0067
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0056
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.0322
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0025
Folate, food (g)	0.3910
Fatty acids, total saturated 20:1 (g)	0.6718
Fatty acids, total monounsaturated (g)	157.6128
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0475
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.9079
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	29.8573
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	576.6410
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0142
Glutamic acid (g)	0.0325
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0233
Folate, DFE (g)	0.3910
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)	0.6003
Tryptophan (g)	0.0013
Threonine (g)	0.0056
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	0.2943
Protein (g)	0.2390
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	153.9559
Betaine (mg)	0.4207
Phosphorus, P (mg)	205.2060
Tocopherol, gamma (mg)	1.9437

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400 degrees F (200 degrees C). | 2. Whisk flour, baking powder, salt, and black pepper together in a bowl. Stir olive oil and cold water into dry ingredients, mixing to make a soft dough. Pinch off a handful of dough, roll into a thick log between your hands, and use a scissors to cut into pieces about 2 inches long. Place biscuits about 1 1/2 inches apart on baking sheets. | 3. Bake in the preheated oven on middle rack for 15 minutes; flip biscuits and bake until golden brown on both sides, about 15 minutes more. Let cool on pieces of waxed paper. Place biscuits into a sealed container and refrigerate overnight for best flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3 1/2	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
olive oil	1	cup		1909.44	0.0	0.0	216.0
water	1	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Frizzeles (Friselle)