RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.1221
Energy (kCal)	1481.406
Carbohydrates (g)	165.9255
Total fats (g)	87.8337
Fatty acids, total saturated 20:0 (g)	0.1185
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3378
Fatty acids, total polyunsaturated 17:1 (g)	0.0941
Fatty acids, total trans-monoenoic (g)	2.7318
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1271
Fatty acids, total saturated 4:0 (g)	0.9497
Fatty acids, total trans (g)	3.3140
Riboflavin (mg)	0.6231
Tocopherol, beta (mg)	0.0000
Lactose (g)	11.3470
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0493
Fatty acids, total polyunsaturated 24:1 c (g)	0.0023
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	8.5008
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3529
Proline (g)	1.0795
Fatty acids, total polyunsaturated 18:1 t (g)	2.6010
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0858
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.1100
Copper, Cu (mg)	0.0789
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1090
Total lipid (fat) (g)	87.8337
Vitamin K (phylloquinone) (g)	7.2900
Cholesterol (mg)	271.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0036
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3028
Menaquinone-4 (g)	13.8000
Phytosterols (mg)	0.4100
Folate, total (g)	21.2500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0882
Vitamin A, IU (IU)	2844.9950
Energy (kcal)	1481.4060
Fatty acids, total saturated 16:1 undifferentiated (g)	1.4635
Fatty acids, total saturated 14:1 (g)	0.7210
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2600
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0246
Sugars, total (g)	162.1511
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1540
Vitamin C, total ascorbic acid (mg)	2.7900
Lutein + zeaxanthin (g)	9.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0023
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6575
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.3634
Fatty acids, total polyunsaturated 22:1 c (g)	0.0036
Magnesium, Mg (mg)	37.9440
Fatty acids, total saturated 16:0 (g)	23.0177
Carbohydrate, by difference (g)	165.9255
Vitamin D (IU)	75.6000
Fructose (g)	0.0000
Fluoride, F (g)	3.6000
Aspartic acid (g)	0.8652
Tyrosine (g)	0.5134
Potassium, K (mg)	461.2710
Fatty acids, total saturated 12:0 (g)	2.2881
Vitamin A, RAE (g)	781.0450
Serine (g)	0.5560
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5222
Fatty acids, total trans-polyenoic 22:4 (g)	0.0143
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0246
Fatty acids, total saturated 22:0 (g)	0.0433
Fatty acids, total saturated 14:0 (g)	7.7372
Histidine (g)	0.2928
Isoleucine (g)	0.5542
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.4119
Niacin (mg)	0.3413
Water (g)	239.7433
Fatty acids, total saturated 8:0 (g)	0.7943
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0280
Carotene, beta (g)	143.9000
Sodium, Na (mg)	110.3430
Iron, Fe (mg)	1.2840
Energy (kJ)	6202.0200
Ash (g)	2.1310
Caffeine (mg)	0.0000
Glycine (g)	0.2588
Fatty acids, total trans-polyenoic (g)	0.5822
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0162
Fatty acids, total saturated 18:2 undifferentiated (g)	3.0455
Fatty acids, total polyunsaturated (g)	3.7405
Vitamin E (alpha-tocopherol) (mg)	1.9780
Sucrose (g)	150.2728
Vitamin B-6 (mg)	0.1503
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.1977
Vitamin D (D2 + D3) (g)	1.9200
Vitamin D3 (cholecalciferol) (g)	1.9200
Lysine (g)	0.7856
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0929
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6881
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)	0.8169
Fatty acids, total trans-polyenoic 18:3i (g)	0.0048
Thiamin (mg)	0.0719
Folate, food (g)	21.2500
Fatty acids, total saturated 20:1 (g)	0.1447
Fatty acids, total monounsaturated (g)	21.4888
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.0562
Fatty acids, total polyunsaturated 16:1 t (g)	0.1308
Fatty acids, total polyunsaturated 17:0 (g)	0.5004
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	64.3200
Fatty acids, total polyunsaturated 16:1 c (g)	1.3326
Fatty acids, total saturated (g)	50.9687
Vitamin B-12 (g)	0.6750
Calcium, Ca (mg)	337.5820
Fatty acids, total saturated 10:0 (g)	1.9554
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3812
Glutamic acid (g)	2.2452
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0047
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	764.3000
Leucine (g)	1.0289
Folate, DFE (g)	21.2500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.5774
Fiber, total dietary (g)	0.1490
Tryptophan (g)	0.1773
Threonine (g)	0.4819
Fatty acids, total polyunsaturated 18:1 c (g)	16.4585
Manganese, Mn (mg)	0.1785
Protein (g)	9.1221
Cryptoxanthin, beta (g)	2.3000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.0595
Betaine (mg)	1.3800
Phosphorus, P (mg)	247.5470
Tocopherol, gamma (mg)	0.9780

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. Place one pint blueberries, 1/4 cup sugar, 1 teaspoon lemon zest and red wine in a small saucepan over moderate heat. Simmer uncovered for 5 minutes or until mixture is syrupy. | 2. Off heat and cool and stir in remaining fresh blueberries and mint. | 3. Remove and discard cinnamon stick or star anise. Cover and refrigerate for up to 1 week. | 4. For the cream: Combine the gelatin, cream and remaining 1/2 cup sugar in a saucepan over moderate heat. With a rubber spatula or wooden spoon, stir until sugar is dissolved. | 5. In a separate bowl, place the sour cream, vanilla and lemon. Gradually add the hot cream mixture stirring just until the mixture is smooth. | 6. Rinse a 2-1/2 cup metal mold with cold water (or use individual ramekins). Shake out but do not dry. | 7. Pour the cream mixture into the wet mold. Refrigerate for 4 hours or longer until mixture is set and firm. | 8. To serve: Unfold the cream by placing mold in a warm water bath for a few seconds to loosen cream. | 9. Turn over onto a cutting board. Slice cream into serving pieces and with a spatula place on chilled plates. | 10. Spoon blueberries around and garnish with mint sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blueberry	2	pints		-	-	-	-
sugar	3/4	cup		604.485	151.197	0.0	0.0
lemon zest	2	teaspoons	grated	-	-	-	-
cinnamon	3	inches		-	-	-	-
red wine	1/4	cup		-	-	-	-
mint	1	teaspoon	minced	1.425	0.2602	0.0996	0.0302
gelatin	1	teaspoon	unflavored	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
mint sprig				-	-	-	-

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

Cooking in progress....

Blueberries and French Cream Perfect for Valentine's Day