RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.6378
Energy (kCal)	580.4335
Carbohydrates (g)	105.9276
Total fats (g)	13.5983
Fatty acids, total saturated 20:0 (g)	0.0109
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4529
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)	0.3297
Tocopherol, beta (mg)	0.2042
Lactose (g)	0.0238
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)	0.9380
Tocopherol, delta (mg)	3.2652
Arginine (g)	0.5577
Proline (g)	0.2896
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.8644
Adjusted Protein (g)	0.0000
Cystine (g)	0.1189
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	21.3791
Copper, Cu (mg)	0.4122
Maltose (g)	0.0238
Zinc, Zn (mg)	2.4279
Total lipid (fat) (g)	13.5983
Vitamin K (phylloquinone) (g)	24.5740
Cholesterol (mg)	368.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0031
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	120.4550
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	596.5900
Energy (kcal)	580.4335
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3198
Fatty acids, total saturated 14:1 (g)	0.0082
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1726
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0037
Sugars, total (g)	64.6150
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0102
Vitamin C, total ascorbic acid (mg)	81.7440
Lutein + zeaxanthin (g)	796.2800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0388
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4079
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)	80.3502
Fatty acids, total saturated 16:0 (g)	2.6319
Carbohydrate, by difference (g)	105.9276
Vitamin D (IU)	74.1200
Fructose (g)	7.3558
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.6654
Tyrosine (g)	0.2996
Potassium, K (mg)	557.4860
Fatty acids, total saturated 12:0 (g)	0.0031
Vitamin A, RAE (g)	135.9300
Serine (g)	0.5309
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3110
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.4448
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)	0.0422
Histidine (g)	0.1829
Isoleucine (g)	0.3576
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.4438
Water (g)	289.5386
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)	67.3600
Sodium, Na (mg)	25.7530
Iron, Fe (mg)	3.4705
Energy (kJ)	2435.9562
Ash (g)	2.4308
Caffeine (mg)	0.0000
Glycine (g)	0.2540
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)	3.0455
Fatty acids, total polyunsaturated (g)	3.6910
Vitamin E (alpha-tocopherol) (mg)	3.6025
Sucrose (g)	50.7388
Vitamin B-6 (mg)	0.3422
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)	0.4633
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)	0.0000
Pantothenic acid (mg)	2.1602
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)	0.0044
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2378
Folate, food (g)	120.4550
Fatty acids, total saturated 20:1 (g)	0.0482
Fatty acids, total monounsaturated (g)	5.1422
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)	0.0173
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0340
Choline, total (mg)	317.8488
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.6819
Vitamin B-12 (g)	0.6630
Calcium, Ca (mg)	150.5295
Fatty acids, total saturated 10:0 (g)	0.0031
Galactose (g)	0.0238
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3651
Glutamic acid (g)	0.9809
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	62.8400
Vitamin E, added (mg)	0.0000
Retinol (g)	126.1400
Leucine (g)	0.5950
Folate, DFE (g)	120.4550
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)	21.0540
Tryptophan (g)	0.0869
Threonine (g)	0.2920
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	2.3375
Protein (g)	10.6378
Cryptoxanthin, beta (g)	11.2200
Fatty acids, total saturated 18:1 undifferentiated (g)	4.7620
Betaine (mg)	2.8020
Phosphorus, P (mg)	272.1545
Tocopherol, gamma (mg)	4.8826

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 small bowl combine sugar, flour, cornstarch and egg yolks. | 2. Beat with an electric mixer until thick and light yellow. | 3. In a 1 quart heavy non-aluminum saucepan heat the half-and-half over medium high heat. | 4. Stir constantly. | 5. When you see a few small bubbles start to rise up from the side of pan, remove from heat. | 6. Slowly pour 1/3 of the hot half-and-half, whisking fast and constantly as you pour. | 7. When it is well incorporated stir the warmed egg mixture back into the pan of milk, whisking constantly. | 8. Over medium low heat heat until the custard is very thick and a few bubbles begin to surface. | 9. Remove from heat. | 10. Stir in vanilla and butter. | 11. Lay a piece of plastic wrap over the surface to prevent a skin from forming. | 12. Cool completely. | 13. Spoon the cooled custard into the baked tart shell. | 14. Top with the raspberries, round ends up, working from the outside in a circular pattern until the surface is covered. | 15. In a small pan over low heat melt jelly, stirring constantly to prevent scorching. | 16. Evenly spoon warmed jelly over raspberries. | 17. Chill Completely. | 18. Offer whipped cream and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
egg yolk	2			109.48	1.2206	5.3924	9.0236
half	1	cup		-	-	-	-
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
raspberry	1	pint		162.24	37.2528	3.7439999999999998	2.028
red currant jelly	1	jar		-	-	-	-
tart crust	1		baked sweet	-	-	-	-

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

Cooking in progress....

French Raspberry Tart