RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.2615
Energy (kCal)	872.9139
Carbohydrates (g)	168.0517
Total fats (g)	13.9756
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2091
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.1870
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.8289
Tocopherol, beta (mg)	0.0050
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.4308
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.6296
Proline (g)	1.0148
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1824
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	25.5805
Copper, Cu (mg)	0.5258
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8908
Total lipid (fat) (g)	13.9756
Vitamin K (phylloquinone) (g)	0.9810
Cholesterol (mg)	210.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.0000
Folate, total (g)	52.0179
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1491.5001
Energy (kcal)	872.9139
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1025
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3925
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	156.7195
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	13.4233
Lutein + zeaxanthin (g)	529.0473
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9316
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)	63.6595
Fatty acids, total saturated 16:0 (g)	3.2439
Carbohydrate, by difference (g)	168.0517
Vitamin D (IU)	45.8800
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.3233
Tyrosine (g)	0.6375
Potassium, K (mg)	879.5295
Fatty acids, total saturated 12:0 (g)	0.3097
Vitamin A, RAE (g)	232.8544
Serine (g)	0.9491
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7377
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.7224
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.7848
Histidine (g)	0.3863
Isoleucine (g)	0.7332
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.7027
Water (g)	604.1550
Fatty acids, total saturated 8:0 (g)	0.1959
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	511.9651
Sodium, Na (mg)	1650.6036
Iron, Fe (mg)	2.3028
Energy (kJ)	3647.1038
Ash (g)	7.1543
Caffeine (mg)	0.0000
Glycine (g)	0.3673
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.0821
Fatty acids, total polyunsaturated (g)	1.4452
Vitamin E (alpha-tocopherol) (mg)	0.7222
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2857
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1850
Vitamin D (D2 + D3) (g)	1.2440
Vitamin D3 (cholecalciferol) (g)	1.2440
Lysine (g)	1.1002
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.2016
Pantothenic acid (mg)	1.7114
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2154
Folate, food (g)	52.0179
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	3.9298
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	202.5005
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	6.5432
Vitamin B-12 (g)	1.5628
Calcium, Ca (mg)	360.6775
Fatty acids, total saturated 10:0 (g)	0.1959
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6286
Glutamic acid (g)	2.5640
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	190.7900
Leucine (g)	1.2726
Folate, DFE (g)	52.0179
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	4.8733
Tryptophan (g)	0.1811
Threonine (g)	0.6050
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.2561
Protein (g)	17.2615
Cryptoxanthin, beta (g)	5.3833
Fatty acids, total saturated 18:1 undifferentiated (g)	3.8042
Betaine (mg)	1.6140
Phosphorus, P (mg)	1062.1130
Tocopherol, gamma (mg)	0.2500

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°F. | 2. Zest lemon and set aside. | 3. Juice lemon and measure out 1 tablespoons. | 4. In a bowl, combine peaches, blueberries, pie filling, lemon juice, and cinnamon. | 5. Mix gently. | 6. Reserve 1 cup of fruit mixture and pour remainder into an 8 x 12 inch oval baking dish, mounding slightly in center. | 7. In a 1 quart bowl, blend pudding mix, milk, cinnamon, vanilla and egg with a whisk. | 8. Cut crusts off bread with a serrated knife. | 9. Dip each bread slice quickly into egg mixture on each side to coat lightly. | 10. Arrange slices in overlapping circular pattern around edges of dish, on top of fruit, leaving center open. | 11. Pour any remaining egg mixture over bread. | 12. Spoon reserved fruit mixture into center opening. | 13. Bake 23 to 30 minutes, or until edges of bread are a deep golden brown. | 14. Remove from oven and let stand 10 minutes. | 15. Sprinkle with powdered sugar (use a shaker or put in a sieve and shake it over). | 16. Sprinkle lemon zest over top. | 17. Serve warm with ice cream or whipped cream, if desired. | 18. NOTE: Three large fresh peaches (1 1/4 lbs.), pitted and cut into 1-inch pieces can be substituted for canned peaches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1			1.2808	0.4116	0.0486	0.0132
peach juice	3	cans	sliced drained	-	-	-	-
blueberry	1	pint		-	-	-	-
cherry pie filling	1	can		209.7751	47.4171	3.2456	0.6333
cinnamon	1/4	teaspoon		-	-	-	-
vanilla pudding mix	1	package		373.23	91.971	0.0	0.594
milk	1	cup		148.84	11.6632	7.686	7.9788
cinnamon	1/2	teaspoon		-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
egg	1			71.5	0.36	6.28	4.755
white bread	16	slices		-	-	-	-
sugar	2	tablespoons	powdered	62.24	15.9632	0.0	0.0

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

Cooking in progress....

Spring Fruit Charlotte