RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	38.3448
Energy (kCal)	784.735
Carbohydrates (g)	100.7175
Total fats (g)	27.8833
Fatty acids, total saturated 20:0 (g)	0.0109
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1528
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)	0.1489
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.1575
Tocopherol, beta (mg)	0.0170
Lactose (g)	0.1393
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)	1.4351
Tocopherol, delta (mg)	0.0204
Arginine (g)	2.2925
Proline (g)	1.2405
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.9302
Adjusted Protein (g)	0.0000
Cystine (g)	0.7094
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	52.8475
Copper, Cu (mg)	0.7779
Maltose (g)	0.3857
Zinc, Zn (mg)	2.7847
Total lipid (fat) (g)	27.8833
Vitamin K (phylloquinone) (g)	8.2460
Cholesterol (mg)	375.8333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0031
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0027
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.8000
Folate, total (g)	104.0600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1516.2900
Energy (kcal)	784.7350
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3615
Fatty acids, total saturated 14:1 (g)	0.0088
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9951
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0037
Sugars, total (g)	47.7502
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1026
Vitamin C, total ascorbic acid (mg)	32.1315
Lutein + zeaxanthin (g)	656.8150
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0388
Vitamin B-12, added (g)	0.0000
Valine (g)	2.0261
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)	78.7400
Fatty acids, total saturated 16:0 (g)	3.6775
Carbohydrate, by difference (g)	100.7175
Vitamin D (IU)	74.1200
Fructose (g)	5.1872
Fluoride, F (g)	12.3200
Aspartic acid (g)	4.3265
Tyrosine (g)	1.2530
Potassium, K (mg)	1542.3550
Fatty acids, total saturated 12:0 (g)	0.0034
Vitamin A, RAE (g)	179.7200
Serine (g)	2.1593
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.7072
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0031
Fatty acids, total saturated 22:0 (g)	0.0129
Fatty acids, total saturated 14:0 (g)	0.0720
Histidine (g)	0.8184
Isoleucine (g)	1.6688
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.4692
Water (g)	586.7314
Fatty acids, total saturated 8:0 (g)	0.0031
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)	529.1850
Sodium, Na (mg)	943.2417
Iron, Fe (mg)	4.7199
Energy (kJ)	3286.2467
Ash (g)	8.6612
Caffeine (mg)	0.0000
Glycine (g)	1.2794
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)	7.6655
Fatty acids, total polyunsaturated (g)	8.0164
Vitamin E (alpha-tocopherol) (mg)	3.1714
Sucrose (g)	14.9313
Vitamin B-6 (mg)	0.2629
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.8360
Vitamin D3 (cholecalciferol) (g)	1.8360
Lysine (g)	2.0084
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)	0.0315
Pantothenic acid (mg)	2.0495
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)	0.0047
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5325
Folate, food (g)	104.0600
Fatty acids, total saturated 20:1 (g)	0.0493
Fatty acids, total monounsaturated (g)	9.6398
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0037
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0173
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0340
Choline, total (mg)	301.0905
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.0033
Vitamin B-12 (g)	0.8115
Calcium, Ca (mg)	256.0383
Fatty acids, total saturated 10:0 (g)	0.0092
Galactose (g)	0.3241
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.8143
Glutamic acid (g)	4.5999
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	12.9200
Vitamin E, added (mg)	0.0000
Retinol (g)	126.1400
Leucine (g)	2.6503
Folate, DFE (g)	104.0600
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)	18.3982
Tryptophan (g)	0.4144
Threonine (g)	1.2469
Fatty acids, total polyunsaturated 18:1 c (g)	0.0012
Manganese, Mn (mg)	0.6804
Protein (g)	38.3448
Cryptoxanthin, beta (g)	218.8000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.2114
Betaine (mg)	1.7250
Phosphorus, P (mg)	449.2200
Tocopherol, gamma (mg)	0.5138

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°. | 2. Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside. | 3. Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth. | 4. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil. | 5. Cook for 1 minute, stirring constantly with a whisk. | 6. Remove from heat; stir in butter. | 7. Cool 5 minutes. | 8. Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form. | 9. Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat). | 10. Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture. | 11. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. | 12. Place dishes on a baking sheet, and place baking sheet on the bottom rack of | 13. oven. | 14. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). | 15. Bake for 28 minutes or until a wooden pick inserted in the side of soufflé comes out clean. | 16. Sprinkle evenly with powdered sugar. | 17. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
sugar	2	tablespoons	granulated	213.2	40.0053	6.6733	3.3280000000000003
peach	2	cups	chopped peeled	120.12	29.3832	2.8028	0.77
sugar	2/3	cup	granulated divided	213.2	40.0053	6.6733	3.3280000000000003
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt	1/8	teaspoon		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
butter	2	tablespoons		171.0	7.857	5.343	14.4
cream tartar	1	teaspoon		7.74	1.845	0.0	0.0
egg white	5			85.8	1.2045	17.985	0.2805
sugar	1	teaspoon	powdered	9.725	2.4942	0.0	0.0

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

Cooking in progress....

Peach Souffles