RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.0545
Energy (kCal)	932.5
Carbohydrates (g)	63.6685
Total fats (g)	72.473
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4805
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.7133
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	4.2707
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.8276
Proline (g)	1.0498
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.0750
Adjusted Protein (g)	0.0000
Cystine (g)	0.3895
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8000
Copper, Cu (mg)	1.7730
Maltose (g)	0.0000
Zinc, Zn (mg)	5.1160
Total lipid (fat) (g)	72.4730
Vitamin K (phylloquinone) (g)	7.4200
Cholesterol (mg)	67.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.0000
Folate, total (g)	112.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	1087.3500
Energy (kcal)	932.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5448
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6595
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	27.7270
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	11.8600
Lutein + zeaxanthin (g)	72.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1767
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	117.5000
Fatty acids, total saturated 16:0 (g)	10.1454
Carbohydrate, by difference (g)	63.6685
Vitamin D (IU)	37.8000
Fructose (g)	14.7500
Fluoride, F (g)	10.0500
Aspartic acid (g)	2.0360
Tyrosine (g)	0.8662
Potassium, K (mg)	759.2000
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	257.2500
Serine (g)	1.1010
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0842
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	2.1271
Histidine (g)	0.6023
Isoleucine (g)	0.9069
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	6.4872
Water (g)	251.7360
Fatty acids, total saturated 8:0 (g)	0.2304
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	110.7000
Sodium, Na (mg)	96.4000
Iron, Fe (mg)	2.9955
Energy (kJ)	3902.4500
Ash (g)	6.0430
Caffeine (mg)	0.0000
Glycine (g)	1.3431
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	22.5706
Fatty acids, total polyunsaturated (g)	23.1605
Vitamin E (alpha-tocopherol) (mg)	1.0020
Sucrose (g)	5.1750
Vitamin B-6 (mg)	0.2799
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.7040
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.1250
Pantothenic acid (mg)	1.1782
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	1.4017
Folate, food (g)	112.8000
Fatty acids, total saturated 20:1 (g)	0.1094
Fatty acids, total monounsaturated (g)	24.5115
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	18.5800
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	20.9473
Vitamin B-12 (g)	0.0960
Calcium, Ca (mg)	495.6000
Fatty acids, total saturated 10:0 (g)	0.5430
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.0597
Glutamic acid (g)	4.5763
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	243.0000
Leucine (g)	1.6051
Folate, DFE (g)	112.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	15.7650
Tryptophan (g)	0.4516
Threonine (g)	0.8666
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	1.6210
Protein (g)	21.0545
Cryptoxanthin, beta (g)	27.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	23.5902
Betaine (mg)	0.2500
Phosphorus, P (mg)	851.9000
Tocopherol, gamma (mg)	0.1440

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. Soak the sweetbreads in warm water for 1 hour. | 2. Remove the membranes and bloody tissues. | 3. Put cleaned sweetbreads in a pan of boiling salted water and simmer 3 minutes. | 4. Drain and cool. | 5. Cook apples in a shallow covered pan with 2 tablespoons of butter. | 6. Melt 5 tablespoons butter in another pan and add sweetbreads. | 7. Sprinkle with salt and pepper; cover with a piece of buttered parchment to keep the meat from darkening. | 8. Reduce heat, cover the pan and cook very gently for 30 minutes. | 9. Fry bread cubes in butter until golden. | 10. Remove paper from sweetbreads; add the apple brandy and light with a match. | 11. When the flames have subsided, place the sweetbreads on a heated platter. | 12. Add the cream to the pan and stir hard while heating. | 13. Pour over the sweetbreads. | 14. Surround with the fried croutons. | 15. Serve the apples on a separate dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sweetbread	1 1/4	1/4		-	-	-	-
apple	2		peeled quartered flavored	130.0	34.525	0.65	0.425
butter	7	tablespoons	melted	598.5	27.4995	18.7005	50.4
salt pepper				-	-	-	-
bread	4	slices	cut	-	-	-	-
apple brandy	4	teaspoons		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

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

Cooking in progress....

Normandy Sweetbreads