RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	71.128
Energy (kCal)	1778.2833
Carbohydrates (g)	184.7023
Total fats (g)	87.4828
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7756
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)	0.2520
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	2.6553
Tocopherol, beta (mg)	0.0200
Lactose (g)	16.5217
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)	5.2323
Tocopherol, delta (mg)	0.1200
Arginine (g)	5.9574
Proline (g)	3.5856
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1888
Adjusted Protein (g)	0.0000
Cystine (g)	1.4166
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	99.8403
Copper, Cu (mg)	2.2123
Maltose (g)	0.0924
Zinc, Zn (mg)	9.4380
Total lipid (fat) (g)	87.4828
Vitamin K (phylloquinone) (g)	1.5760
Cholesterol (mg)	776.5333
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)	3.2533
Phytosterols (mg)	0.0000
Folate, total (g)	233.1467
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1687.4400
Energy (kcal)	1778.2833
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5748
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.2623
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	151.6824
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	4.6481
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)	188.9766
Fatty acids, total saturated 16:0 (g)	12.3094
Carbohydrate, by difference (g)	184.7023
Vitamin D (IU)	170.5067
Fructose (g)	0.0924
Fluoride, F (g)	2.2000
Aspartic acid (g)	7.1304
Tyrosine (g)	3.0137
Potassium, K (mg)	1703.9533
Fatty acids, total saturated 12:0 (g)	0.2505
Vitamin A, RAE (g)	473.2533
Serine (g)	4.7787
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.9286
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
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)	1.1762
Histidine (g)	1.9387
Isoleucine (g)	3.6640
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	7.6881
Water (g)	558.2746
Fatty acids, total saturated 8:0 (g)	0.2520
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)	22.7733
Sodium, Na (mg)	736.6333
Iron, Fe (mg)	7.2693
Energy (kJ)	7443.0916
Ash (g)	11.9122
Caffeine (mg)	0.0000
Glycine (g)	3.0749
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)	28.2852
Fatty acids, total polyunsaturated (g)	29.7032
Vitamin E (alpha-tocopherol) (mg)	2.3277
Sucrose (g)	133.6683
Vitamin B-6 (mg)	0.6425
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2440
Vitamin D (D2 + D3) (g)	4.3253
Vitamin D3 (cholecalciferol) (g)	4.3253
Lysine (g)	4.4320
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)	5.3631
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)	1.7746
Folate, food (g)	233.1467
Fatty acids, total saturated 20:1 (g)	0.1344
Fatty acids, total monounsaturated (g)	31.7101
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)	635.5747
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	20.3859
Vitamin B-12 (g)	3.3628
Calcium, Ca (mg)	1009.1467
Fatty acids, total saturated 10:0 (g)	0.2560
Galactose (g)	0.0924
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	3.8646
Glutamic acid (g)	12.4618
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	466.4000
Leucine (g)	6.1226
Folate, DFE (g)	233.1467
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)	11.1630
Tryptophan (g)	1.0971
Threonine (g)	3.0274
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	1.8969
Protein (g)	71.1280
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	30.9401
Betaine (mg)	2.9480
Phosphorus, P (mg)	1592.9017
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. Put a rack in middle of oven and preheat to 400°F. | 2. Butter gratin dish (see above) and sprinkle with sugar, knocking off excess. | 3. Bring milk just to a simmer in a small saucepan.Remove from heat. | 4. Melt butter in a 2 to 3 quart saucepan over low heat. Stir in flour and cook, stirring, for 5 minutes to make roux. | 5. Remove pan from heat and add milk in a steady stream, whisking constantly, then add remaining 2/3 cup sugar, whisking vigorously. | 6. Cook mixture over low heat, whisking, until smooth, about 2 minutes. | 7. Remove pan from heat and add egg yolks one at a time, whisking after each addition until incorporated. | 8. Slowly whisk in Grand Marnier. | 9. Cover mixture with a buttered round of wax paper and cool to room temperature. | 10. Beat 8 whites with salt in a large bowl with an electric mixer at medium speed until frothy. | 11. Add cream of tarter, increase speed to high, and beat until whites form stiff peaks. Stir one quarter of whites into yolk mixture to lighten it, then gently but thoroughly fold mixture into remaining whites. | 12. Reserve 1 cup of mixture and transfer remainder to gratin dish. Mound reserved mixture in center. | 13. Bake souffle until puffed and golden, 25 to 30 minutes. | 14. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2/3	cup		537.32	134.3973	0.0	0.0
milk	1 1/3	1/3		198.4533	15.5509	10.248	10.6384
butter	8	tablespoons	unsalted	684.0	31.428	21.372	57.6
purpose flour	1/2	cup		-	-	-	-
egg	4		separated	286.0	1.44	25.12	19.02
grand marnier	1/2	cup		-	-	-	-
egg white	4			68.64	0.9636	14.388	0.2244
salt	1/2	teaspoon		-	-	-	-
cream tartar	1/2	teaspoon		3.87	0.9225	0.0	0.0

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

Cooking in progress....

Grand Marnier Souffle