RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	27.7734
Energy (kCal)	1206.8577
Carbohydrates (g)	196.6193
Total fats (g)	36.1366
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2709
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	0.9523
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	2.1381
Tocopherol, delta (mg)	0.0900
Arginine (g)	2.4184
Proline (g)	1.1338
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.9355
Adjusted Protein (g)	0.0000
Cystine (g)	0.5700
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.9452
Copper, Cu (mg)	0.9657
Maltose (g)	0.0000
Zinc, Zn (mg)	4.1650
Total lipid (fat) (g)	36.1366
Vitamin K (phylloquinone) (g)	2.0775
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0554
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	124.5833
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	1835.3900
Energy (kcal)	1206.8577
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3671
Fatty acids, total saturated 14:1 (g)	0.0108
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8346
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	179.3803
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	13.6518
Lutein + zeaxanthin (g)	822.6625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7348
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)	78.2140
Fatty acids, total saturated 16:0 (g)	5.3171
Carbohydrate, by difference (g)	196.6193
Vitamin D (IU)	123.0000
Fructose (g)	3.7020
Fluoride, F (g)	1.6500
Aspartic acid (g)	2.7373
Tyrosine (g)	1.0842
Potassium, K (mg)	676.1218
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	290.9500
Serine (g)	1.8935
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4448
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.1054
Histidine (g)	0.6993
Isoleucine (g)	1.3512
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	3.2011
Water (g)	199.6245
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	596.9025
Sodium, Na (mg)	272.7188
Iron, Fe (mg)	4.9141
Energy (kJ)	5050.9125
Ash (g)	4.6946
Caffeine (mg)	0.0000
Glycine (g)	1.1970
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	11.6643
Fatty acids, total polyunsaturated (g)	12.4072
Vitamin E (alpha-tocopherol) (mg)	1.6522
Sucrose (g)	170.2115
Vitamin B-6 (mg)	0.3943
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.6250
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.8409
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)	0.0122
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6648
Folate, food (g)	124.5833
Fatty acids, total saturated 20:1 (g)	0.0707
Fatty acids, total monounsaturated (g)	13.7091
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2983
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	447.8919
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	7.7731
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	359.7637
Fatty acids, total saturated 10:0 (g)	0.0120
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.5215
Glutamic acid (g)	4.2969
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	2.2428
Folate, DFE (g)	124.5833
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	5.4708
Tryptophan (g)	0.4260
Threonine (g)	1.1666
Fatty acids, total polyunsaturated 18:1 c (g)	5.0826
Manganese, Mn (mg)	0.8893
Protein (g)	27.7734
Cryptoxanthin, beta (g)	14.1100
Fatty acids, total saturated 18:1 undifferentiated (g)	13.2339
Betaine (mg)	0.5233
Phosphorus, P (mg)	652.4403
Tocopherol, gamma (mg)	0.7500

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. Preheat oven to 400°. | 2. Combine cherries and liqueur in a small bowl; set aside to plump, 15-30 minutes. | 3. Strain cherries, reserving liquid; set both aside. | 4. Cook apples, brown sugar, 3 tablespoons butter, lemon juice, vanilla seeds, and reserved liqueur in a skillet over medium heat, until apples soften, 7-10 minutes. | 5. Brush 9-inch deep dish pie plate with 1 tablespoon melted butter; heat in oven while blending batter. | 6. Blend first 7 ingredients for batter until smooth and frothy; set aside. | 7. Pour half the batter into heated pie plate. | 8. Layer half the apples, (reserving apple juices) on top of batter followed by half the cherries. | 9. Repeat layering with remaining apples and cherries. | 10. Top with remaining batter and sprinkle with cinnamon and sugar; bake until golden and set in the center, 24-30 minutes. | 11. Simmer reserved juices in a skillet until reduced by 1/3. | 12. Serve warm clafouti drizzled with warm juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry	1/2	cup	dried	38.75	9.4395	0.775	0.2325
apple brandy	1/2	cup		-	-	-	-
jonagold apple	4		peeled cored sliced	-	-	-	-
brown sugar	1/3	cup		278.6667	71.9327	0.08800000000000001	0.0
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
vanilla bean	1/2		scraped	-	-	-	-
butter	4	tablespoons	unsalted melted melted	256.5	11.7855	8.0145	21.6
egg	3			214.5	1.08	18.84	14.265
half	1	cup		-	-	-	-
purpose flour	2/3	cup		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1/2	teaspoon		-	-	-	-
cinnamon sugar mixture			ground	-	-	-	-

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

Cooking in progress....

Apple Clafouti Pie With Dried Cherries