RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.1335
Energy (kCal)	595.06
Carbohydrates (g)	13.7685
Total fats (g)	58.0858
Fatty acids, total saturated 20:0 (g)	0.0564
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3707
Fatty acids, total polyunsaturated 17:1 (g)	0.0780
Fatty acids, total trans-monoenoic (g)	1.2000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0696
Fatty acids, total saturated 4:0 (g)	0.8784
Fatty acids, total trans (g)	1.4832
Riboflavin (mg)	0.4536
Tocopherol, beta (mg)	0.0000
Lactose (g)	3.5040
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0240
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)	4.9081
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8999
Proline (g)	0.6322
Fatty acids, total polyunsaturated 18:1 t (g)	1.0692
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1260
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.9384
Copper, Cu (mg)	0.5598
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9276
Total lipid (fat) (g)	58.0858
Vitamin K (phylloquinone) (g)	54.1640
Cholesterol (mg)	135.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0036
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1464
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.3960
Folate, total (g)	61.6240
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0468
Vitamin A, IU (IU)	2997.5000
Energy (kcal)	595.0600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8347
Fatty acids, total saturated 14:1 (g)	0.4128
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2599
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0108
Sugars, total (g)	3.7956
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1080
Vitamin C, total ascorbic acid (mg)	11.6520
Lutein + zeaxanthin (g)	107.9600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5199
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0036
Magnesium, Mg (mg)	56.8120
Fatty acids, total saturated 16:0 (g)	12.5019
Carbohydrate, by difference (g)	13.7685
Vitamin D (IU)	75.6000
Fructose (g)	0.0000
Fluoride, F (g)	3.6000
Aspartic acid (g)	0.7831
Tyrosine (g)	0.3960
Potassium, K (mg)	424.1200
Fatty acids, total saturated 12:0 (g)	1.2605
Vitamin A, RAE (g)	554.7800
Serine (g)	0.4219
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4518
Fatty acids, total trans-polyenoic 22:4 (g)	0.0120
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0108
Fatty acids, total saturated 22:0 (g)	0.0180
Fatty acids, total saturated 14:0 (g)	4.0416
Histidine (g)	0.2432
Isoleucine (g)	0.4217
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2256
Niacin (mg)	2.3432
Water (g)	88.8054
Fatty acids, total saturated 8:0 (g)	0.4608
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0096
Carotene, beta (g)	714.2400
Sodium, Na (mg)	60.8720
Iron, Fe (mg)	2.3694
Energy (kJ)	2489.1160
Ash (g)	2.8067
Caffeine (mg)	0.0000
Glycine (g)	0.4646
Fatty acids, total trans-polyenoic (g)	0.2832
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	7.8091
Fatty acids, total polyunsaturated (g)	8.3640
Vitamin E (alpha-tocopherol) (mg)	1.3292
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2020
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7308
Vitamin D (D2 + D3) (g)	1.9200
Vitamin D3 (cholecalciferol) (g)	1.9200
Lysine (g)	0.3397
Beta-sitosterol (mg)	0.1600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0492
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8867
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)	0.4236
Fatty acids, total trans-polyenoic 18:3i (g)	0.0048
Thiamin (mg)	0.4327
Folate, food (g)	61.6240
Fatty acids, total saturated 20:1 (g)	0.0981
Fatty acids, total monounsaturated (g)	16.4098
Stigmasterol (mg)	0.2400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.0488
Fatty acids, total polyunsaturated 16:1 t (g)	0.1308
Fatty acids, total polyunsaturated 17:0 (g)	0.2520
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	21.8080
Fatty acids, total polyunsaturated 16:1 c (g)	0.6564
Fatty acids, total saturated (g)	29.7413
Vitamin B-12 (g)	0.1920
Calcium, Ca (mg)	262.6040
Fatty acids, total saturated 10:0 (g)	1.0870
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4063
Glutamic acid (g)	1.9592
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0024
Carotene, alpha (g)	2.8800
Vitamin E, added (mg)	0.0000
Retinol (g)	486.0000
Leucine (g)	0.7134
Folate, DFE (g)	61.6240
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2784
Fiber, total dietary (g)	3.5804
Tryptophan (g)	0.2006
Threonine (g)	0.3883
Fatty acids, total polyunsaturated 18:1 c (g)	8.4936
Manganese, Mn (mg)	0.8100
Protein (g)	10.1335
Cryptoxanthin, beta (g)	16.1600
Fatty acids, total saturated 18:1 undifferentiated (g)	14.9769
Betaine (mg)	0.0000
Phosphorus, P (mg)	317.2680
Tocopherol, gamma (mg)	0.2880

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 the oven to 400°. | 2. Place pastry shells on a baking sheet and bake in center of oven for about 25 minutes, or until puffed and browned. Carefully remove the scored tops and set aside. Scoop out any unbaked dough and bake shells for an additional 10 minutes. Transfer to rack and cool. | 3. While shells are cooling, melt butter in a large skillet. Add shallots and cook over low heat until softened but not yet browned, about 4 minutes. | 4. Add parsley, cilantro, chives and tarragon, season with salt and pepper and cook over moderate heat for about 3 minutes. | 5. Add snails and cook for 1 minute. | 6. Add wine and simmer for 3 minutes. | 7. Add cream and simmer about 5 minutes, until thickened. Season with salt and pepper. | 8. Spoon snails and their sauce into pastry shells, top with lids and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry shell	4		thawed frozen	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	2		minced	-	-	-	-
flat leaf parsley	1/2	cup	minced	-	-	-	-
cilantro	1/2	cup	minced	1.84	0.2936	0.1704	0.0416
chive	1/4	cup	minced	3.6	0.522	0.3924	0.0876
tarragon	2	tablespoons	minced	10.62	1.8079	0.8197	0.2606
salt black pepper			ground	-	-	-	-
snail dozen	2	cans	rinsed	-	-	-	-
white wine	1/2	cup		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

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

Cooking in progress....

Escargots in Herbed Cream