RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	75.0263
Energy (kCal)	1461.614
Carbohydrates (g)	76.3724
Total fats (g)	99.8873
Fatty acids, total saturated 20:0 (g)	0.0998
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6254
Fatty acids, total polyunsaturated 17:1 (g)	0.1406
Fatty acids, total trans-monoenoic (g)	1.7985
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1043
Fatty acids, total saturated 4:0 (g)	1.5445
Fatty acids, total trans (g)	2.2385
Riboflavin (mg)	1.1123
Tocopherol, beta (mg)	0.0454
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0408
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0023
Fatty acids, total saturated 18:0 (g)	8.4736
Tocopherol, delta (mg)	0.0000
Arginine (g)	3.8858
Proline (g)	8.9436
Fatty acids, total polyunsaturated 18:1 t (g)	1.5695
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	8.2420
Adjusted Protein (g)	0.0000
Cystine (g)	0.9029
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	69.4800
Copper, Cu (mg)	1.2946
Maltose (g)	0.0000
Zinc, Zn (mg)	13.0890
Total lipid (fat) (g)	99.8873
Vitamin K (phylloquinone) (g)	50.9452
Cholesterol (mg)	210.9240
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0045
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2835
Menaquinone-4 (g)	14.2884
Phytosterols (mg)	46.5000
Folate, total (g)	166.8400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0726
Vitamin A, IU (IU)	4035.6260
Energy (kcal)	1461.6140
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3678
Fatty acids, total saturated 14:1 (g)	0.6736
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.1516
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	34.1100
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3388
Vitamin C, total ascorbic acid (mg)	30.3200
Lutein + zeaxanthin (g)	1786.0440
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	5.5512
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0045
Magnesium, Mg (mg)	180.8640
Fatty acids, total saturated 16:0 (g)	21.6623
Carbohydrate, by difference (g)	76.3724
Vitamin D (IU)	0.0000
Fructose (g)	16.1690
Fluoride, F (g)	9.4600
Aspartic acid (g)	4.9500
Tyrosine (g)	4.3417
Potassium, K (mg)	999.9960
Fatty acids, total saturated 12:0 (g)	1.9845
Vitamin A, RAE (g)	736.3540
Serine (g)	4.4321
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	4.4273
Fatty acids, total trans-polyenoic 22:4 (g)	0.0159
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0204
Fatty acids, total saturated 22:0 (g)	0.0318
Fatty acids, total saturated 14:0 (g)	6.6992
Histidine (g)	2.7800
Isoleucine (g)	4.0222
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.3651
Niacin (mg)	4.4113
Water (g)	472.9358
Fatty acids, total saturated 8:0 (g)	0.7416
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0159
Carotene, beta (g)	1096.9480
Sodium, Na (mg)	493.2160
Iron, Fe (mg)	4.2008
Energy (kJ)	6116.4100
Ash (g)	11.5305
Caffeine (mg)	0.0000
Glycine (g)	1.9955
Fatty acids, total trans-polyenoic (g)	0.4400
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0045
Fatty acids, total saturated 18:2 undifferentiated (g)	15.0368
Fatty acids, total polyunsaturated (g)	15.9587
Vitamin E (alpha-tocopherol) (mg)	2.6516
Sucrose (g)	6.2640
Vitamin B-6 (mg)	0.6923
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.2293
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	6.3477
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0794
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2.2680
Starch (g)	0.1250
Pantothenic acid (mg)	1.6294
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)	0.6917
Fatty acids, total trans-polyenoic 18:3i (g)	0.0045
Thiamin (mg)	0.9412
Folate, food (g)	166.8400
Fatty acids, total saturated 20:1 (g)	0.1763
Fatty acids, total monounsaturated (g)	29.1599
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.6647
Fatty acids, total polyunsaturated 16:1 t (g)	0.2313
Fatty acids, total polyunsaturated 17:0 (g)	0.4287
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	58.8190
Fatty acids, total polyunsaturated 16:1 c (g)	1.0501
Fatty acids, total saturated (g)	45.5238
Vitamin B-12 (g)	6.9401
Calcium, Ca (mg)	2363.3300
Fatty acids, total saturated 10:0 (g)	1.7418
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	2.7481
Glutamic acid (g)	15.8673
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0068
Carotene, alpha (g)	2.2680
Vitamin E, added (mg)	0.0000
Retinol (g)	641.8440
Leucine (g)	7.6748
Folate, DFE (g)	166.8400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.4332
Fiber, total dietary (g)	15.0520
Tryptophan (g)	1.1721
Threonine (g)	2.8918
Fatty acids, total polyunsaturated 18:1 c (g)	14.4449
Manganese, Mn (mg)	1.5907
Protein (g)	75.0263
Cryptoxanthin, beta (g)	32.0360
Fatty acids, total saturated 18:1 undifferentiated (g)	26.7857
Betaine (mg)	1.7208
Phosphorus, P (mg)	1843.5820
Tocopherol, gamma (mg)	0.1588

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> Swiss
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Peel, halve and boil potatoes until mostly tender. Cool and slice. | 2. Peel and thinly slice apples. | 3. Melt butter in large skillet and sauté onion, leek and apples about 15 minutes, until just tender. Do not overcook. | 4. Add potato slices, salt, pepper and nutmeg and toss, light, trying not to break up potatoes much. | 5. Place pie crust in glass pie plate, add half the mixture, sprinkle to cover with cheese and add other half mixture. | 6. Place other pie crust on top, crimping edges and piercing to vent. | 7. You can brush with egg wash if you wish. | 8. Bake in 350°F oven for 35-40 minutes, covering crust edges with foil after 20 minutes. | 9. Let cool 10 minutes before serving. | 10. Hint: I go a bit heavy on the nutmeg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
leek	1			54.29	12.5935	1.335	0.267
apple	2			130.0	34.525	0.65	0.425
potato	2			-	-	-	-
swiss cheese	8	ounces	shredded	891.324	3.2659	61.1453	70.2853
pastry shell	2			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
nutmeg				-	-	-	-

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

Cooking in progress....

Traditional Swiss Onion & Potato Pie