RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	38.3093
Energy (kCal)	1883.5733
Carbohydrates (g)	226.4791
Total fats (g)	95.2526
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	1.0707
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	1.3038
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.0803
Tocopherol, beta (mg)	0.0100
Lactose (g)	4.1073
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	7.5853
Tocopherol, delta (mg)	0.0600
Arginine (g)	3.8854
Proline (g)	1.8364
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.7395
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	51.6212
Copper, Cu (mg)	1.7130
Maltose (g)	0.0000
Zinc, Zn (mg)	6.7499
Total lipid (fat) (g)	95.2526
Vitamin K (phylloquinone) (g)	3.8464
Cholesterol (mg)	478.4373
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.8133
Phytosterols (mg)	0.0000
Folate, total (g)	144.0067
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1910.5560
Energy (kcal)	1883.5733
Fatty acids, total saturated 16:1 undifferentiated (g)	1.1921
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1500
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	104.8014
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.3407
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)	152.5123
Fatty acids, total saturated 16:0 (g)	17.2246
Carbohydrate, by difference (g)	226.4791
Vitamin D (IU)	83.6267
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	3.6950
Tyrosine (g)	1.6772
Potassium, K (mg)	741.0700
Fatty acids, total saturated 12:0 (g)	1.1351
Vitamin A, RAE (g)	522.6733
Serine (g)	2.3726
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0432
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	4.2340
Histidine (g)	1.0376
Isoleucine (g)	1.7886
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	8.5502
Water (g)	165.2012
Fatty acids, total saturated 8:0 (g)	0.4920
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	79.8053
Sodium, Na (mg)	1222.5713
Iron, Fe (mg)	5.8356
Energy (kJ)	7882.4323
Ash (g)	13.1910
Caffeine (mg)	0.0000
Glycine (g)	1.8991
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	21.4749
Fatty acids, total polyunsaturated (g)	22.8723
Vitamin E (alpha-tocopherol) (mg)	2.3125
Sucrose (g)	100.1819
Vitamin B-6 (mg)	0.8505
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7944
Vitamin D (D2 + D3) (g)	2.0813
Vitamin D3 (cholecalciferol) (g)	2.0813
Lysine (g)	1.8943
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.4353
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.3960
Folate, food (g)	144.0067
Fatty acids, total saturated 20:1 (g)	0.0873
Fatty acids, total monounsaturated (g)	32.1896
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	320.8669
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	34.9289
Vitamin B-12 (g)	1.2598
Calcium, Ca (mg)	1092.0047
Fatty acids, total saturated 10:0 (g)	1.0251
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	2.0571
Glutamic acid (g)	7.1462
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	513.0160
Leucine (g)	3.1455
Folate, DFE (g)	144.0067
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	11.2324
Tryptophan (g)	0.6373
Threonine (g)	1.5839
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	2.8121
Protein (g)	38.3093
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	30.3054
Betaine (mg)	0.7880
Phosphorus, P (mg)	1262.9840
Tocopherol, gamma (mg)	0.5000

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. In a large bowl, beat sugar, 2 eggs and a pinch of salt until mixture becomes"foamy" and forms a"ribbon" when removing the whisk. | 2. Add the flour and baking powder, and then thin out the batter with the milk and oil. | 3. Heat oven to 350°F (180°C) Butter and flour a 9 or 10-inch cake pan. | 4. Pour half of the batter into the pan. | 5. Peel the pears and remove the seeds, then cut into strips. | 6. Place the pear strips on the batter. | 7. Then pour the remaining batter over the pears. | 8. Bake 30 minutes. | 9. Meanwhile, prepare the topping as follows: Melt the butter in a sauce pan over a low flame. | 10. Beat the egg and sugar in a bowl until well mixed. | 11. Add the metled butter. | 12. After 30 minutes, take the cake from the oven. | 13. Pour the topping over the cake, and then continue baking another 20 minutes. | 14. Sprinkle with slivered almonds, if desired. | 15. Let cool before removing from pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pear	4 -5			0.0	0.0	0.0	0.0
flour	3/4	cup		433.71	94.954	7.0508	1.6827
flour				433.71	94.954	7.0508	1.6827
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
milk	1	tablespoon		49.6133	3.8877	2.562	2.6596
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
butter				513.0	23.570999999999998	16.029	43.2
salt				-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
egg	1			143.0	0.72	12.56	9.51
sugar	3	tablespoons		402.99	100.79799999999999	0.0	0.0
almond			slivered	-	-	-	-

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

Cooking in progress....

Gateau fondant aux poires : (Moist Pear Cake)