RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	49.8025
Energy (kCal)	390.9968
Carbohydrates (g)	48.5618
Total fats (g)	7.5717
Fatty acids, total saturated 20:0 (g)	0.0010
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3421
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0011
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1184
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0013
Riboflavin (mg)	0.4342
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0282
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)	1.2409
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0017
Proline (g)	0.0020
Fatty acids, total polyunsaturated 18:1 t (g)	0.0011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0060
Adjusted Protein (g)	0.0000
Cystine (g)	0.0004
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	40.0109
Copper, Cu (mg)	1.0260
Maltose (g)	0.0000
Zinc, Zn (mg)	3.2853
Total lipid (fat) (g)	7.5717
Vitamin K (phylloquinone) (g)	45.0334
Cholesterol (mg)	113.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	41.7304
Folate, total (g)	78.9319
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1446.0811
Energy (kcal)	390.9968
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0649
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0004
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	0.3682
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	37.4009
Lutein + zeaxanthin (g)	134.3057
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0236
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	163.5312
Fatty acids, total saturated 16:0 (g)	0.5844
Carbohydrate, by difference (g)	48.5618
Vitamin D (IU)	0.0000
Fructose (g)	0.0056
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0032
Tyrosine (g)	0.0010
Potassium, K (mg)	1280.5002
Fatty acids, total saturated 12:0 (g)	0.0111
Vitamin A, RAE (g)	128.9720
Serine (g)	0.0013
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0012
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0026
Fatty acids, total saturated 22:0 (g)	0.0009
Fatty acids, total saturated 14:0 (g)	0.5214
Histidine (g)	0.0007
Isoleucine (g)	0.0215
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	4.5816
Water (g)	188.1005
Fatty acids, total saturated 8:0 (g)	0.0030
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	543.5324
Sodium, Na (mg)	205.9247
Iron, Fe (mg)	14.4252
Energy (kJ)	1634.4455
Ash (g)	6.5360
Caffeine (mg)	0.0000
Glycine (g)	0.0015
Fatty acids, total trans-polyenoic (g)	0.0002
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4910
Fatty acids, total polyunsaturated (g)	2.1070
Vitamin E (alpha-tocopherol) (mg)	1.2994
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.5063
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0108
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)	0.0317
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3619
Folate, food (g)	78.9319
Fatty acids, total saturated 20:1 (g)	0.0019
Fatty acids, total monounsaturated (g)	0.7261
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0134
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	150.8134
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	2.4034
Vitamin B-12 (g)	2.2667
Calcium, Ca (mg)	821.3453
Fatty acids, total saturated 10:0 (g)	0.0022
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0015
Glutamic acid (g)	0.0029
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	68.0000
Leucine (g)	0.0207
Folate, DFE (g)	78.9319
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0002
Fiber, total dietary (g)	16.7960
Tryptophan (g)	0.0083
Threonine (g)	0.0118
Fatty acids, total polyunsaturated 18:1 c (g)	0.0041
Manganese, Mn (mg)	2.5639
Protein (g)	49.8025
Cryptoxanthin, beta (g)	6.9540
Fatty acids, total saturated 18:1 undifferentiated (g)	0.6542
Betaine (mg)	0.0074
Phosphorus, P (mg)	506.8420
Tocopherol, gamma (mg)	0.0117

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. Break up the bay leaves into pieces and grind them in an electric grinder. Pour them on a sheet of white kitchen paper with the sea salt crystals and mix well. | 2. Cut the nutmeg into chips with a sharp knife, mix with the cloves, peppercorns and allspice an grind to the same consistency as the salt and the bay leaves. | 3. Now mix in the marjoram and thyme and grind all ingredients together to the consistency of fine sand. | 4. Store in dark glass bottles and seal tightly. The salt will keep indefinitely in this way. | 5. Use one teaspoon of spiced salt for 1 pound dry ingredients or 1 quart of liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bay leaf	15			-	-	-	-
sea salt	8	ounces	coarse	201.7333	0.0	44.88	1.1333
nutmeg	1			11.55	1.0844	0.1285	0.7988
clove	1/4			1.4385	0.344	0.0313	0.0682
white peppercorn	1/2	ounce		201.7333	0.0	44.88	1.1333
allspice	30			149.91	41.1084	3.4713	4.9533
marjoram	1/4	ounce	dried	19.2068	4.2921	0.8973	0.499
thyme	1/4	ounce	dried	7.1582	1.7329	0.3941	0.1191

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

Cooking in progress....

Spiced Salt