RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	41.7173
Energy (kCal)	1092.028
Carbohydrates (g)	97.6288
Total fats (g)	61.3241
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7616
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	1.1750
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.5882
Tocopherol, beta (mg)	0.0200
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	6.4894
Tocopherol, delta (mg)	0.1200
Arginine (g)	1.8848
Proline (g)	1.8008
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.5940
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	74.4080
Copper, Cu (mg)	0.3343
Maltose (g)	0.0000
Zinc, Zn (mg)	4.1501
Total lipid (fat) (g)	61.3241
Vitamin K (phylloquinone) (g)	4.2120
Cholesterol (mg)	876.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.6800
Folate, total (g)	132.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	2795.2800
Energy (kcal)	1092.0280
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3669
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9697
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	89.5276
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	8.4800
Lutein + zeaxanthin (g)	1075.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	2.2342
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)	58.6920
Fatty acids, total saturated 16:0 (g)	16.8593
Carbohydrate, by difference (g)	97.6288
Vitamin D (IU)	194.0800
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	3.3600
Tyrosine (g)	1.3920
Potassium, K (mg)	784.2280
Fatty acids, total saturated 12:0 (g)	0.6403
Vitamin A, RAE (g)	798.6600
Serine (g)	2.4176
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.7697
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.7224
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	4.3343
Histidine (g)	0.8570
Isoleucine (g)	1.7493
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	1.5965
Water (g)	479.9314
Fatty acids, total saturated 8:0 (g)	0.5258
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	57.8800
Sodium, Na (mg)	979.5690
Iron, Fe (mg)	5.1277
Energy (kJ)	4571.6450
Ash (g)	6.7763
Caffeine (mg)	0.0000
Glycine (g)	1.0513
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	4.1619
Fatty acids, total polyunsaturated (g)	5.5383
Vitamin E (alpha-tocopherol) (mg)	3.2718
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5026
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4686
Vitamin D (D2 + D3) (g)	4.8440
Vitamin D3 (cholecalciferol) (g)	4.8440
Lysine (g)	2.4862
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.0046
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2248
Folate, food (g)	132.0000
Fatty acids, total saturated 20:1 (g)	0.0540
Fatty acids, total monounsaturated (g)	18.9834
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	658.7320
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	32.4273
Vitamin B-12 (g)	3.3580
Calcium, Ca (mg)	521.9710
Fatty acids, total saturated 10:0 (g)	0.8550
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.7503
Glutamic acid (g)	5.1095
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	6.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	789.8000
Leucine (g)	2.9100
Folate, DFE (g)	132.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	1.0520
Tryptophan (g)	0.4352
Threonine (g)	1.4450
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.0946
Protein (g)	41.7173
Cryptoxanthin, beta (g)	63.6000
Fatty acids, total saturated 18:1 undifferentiated (g)	17.0529
Betaine (mg)	2.0640
Phosphorus, P (mg)	715.5060
Tocopherol, gamma (mg)	1.0000

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. Preheat the oven to 350°. | 2. Have ready a rimmed baking sheet. | 3. In a large shallow bowl, whisk together the eggs, milk, orange zest and juice, and vanilla. | 4. Lay 1 bread slice on a work surface and spread with one-fourth each of the cream cheese and marmalade. | 5. Top with another slice. | 6. Repeat with the remaining bread, cream cheese, and marmalade. | 7. Place a griddle over med-high heat until hot. | 8. Lightly oil the griddle. | 9. One at a time, dip the sandwiches in the egg mixture and turn gently to coat evenly, keeping the sandwiches intact. | 10. Let stand until the bread has soaked up some of the egg mixture, about 30 seconds. | 11. Remove the sandwiches from the egg mixture, letting the excess drip back into the bowl, and place on the hot griddle. | 12. Cook until the bottoms are golden brown, about 2 minutes. | 13. Flip the sandwiches and brown the other sides, about 2 minutes more. | 14. Transfer to the baking sheet. | 15. When all 4 sandwiches are on the sheet, place the sheet in the oven and bake until the cream cheese, melts, about 10 minutes. | 16. Serve the French toast sandwiches at once with butter and maple syrup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
milk	1	cup		148.84	11.6632	7.686	7.9788
orange zest	1			1.94	0.5	0.03	0.004
orange juice liqueur	2	tablespoons	flavored	-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
challah	8	thick		-	-	-	-
cream cheese	1/2	cup	whipped	354.0	4.2	8.52	34.32
orange marmalade	6	tablespoons		295.2	79.56	0.36	0.0
canola oil			clarified	-	-	-	-
butter			unsalted	-	-	-	-
maple syrup				-	-	-	-

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

Cooking in progress....

Cheese and Marmalade French Toast Sandwiches