RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.495
Energy (kCal)	520.56
Carbohydrates (g)	73.4228
Total fats (g)	17.0662
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2228
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)	0.0935
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.5278
Tocopherol, beta (mg)	0.0050
Lactose (g)	6.1610
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)	1.1742
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.3236
Proline (g)	0.9770
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)	0.2977
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	31.7930
Copper, Cu (mg)	0.4119
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4244
Total lipid (fat) (g)	17.0662
Vitamin K (phylloquinone) (g)	0.5160
Cholesterol (mg)	198.2000
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)	1.2200
Phytosterols (mg)	0.0000
Folate, total (g)	47.4600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	477.6900
Energy (kcal)	520.5600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1261
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4933
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.4408
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1044
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)	60.2500
Fatty acids, total saturated 16:0 (g)	3.0433
Carbohydrate, by difference (g)	73.4228
Vitamin D (IU)	43.4400
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.6756
Tyrosine (g)	0.8035
Potassium, K (mg)	352.1800
Fatty acids, total saturated 12:0 (g)	0.0939
Vitamin A, RAE (g)	136.5700
Serine (g)	1.1078
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9309
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
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)	0.4031
Histidine (g)	0.4667
Isoleucine (g)	0.8421
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	3.0810
Water (g)	155.4367
Fatty acids, total saturated 8:0 (g)	0.0935
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)	8.5400
Sodium, Na (mg)	134.5600
Iron, Fe (mg)	1.5646
Energy (kJ)	2179.0600
Ash (g)	2.5793
Caffeine (mg)	0.0000
Glycine (g)	0.6855
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)	4.2693
Fatty acids, total polyunsaturated (g)	4.6487
Vitamin E (alpha-tocopherol) (mg)	0.6973
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4956
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0915
Vitamin D (D2 + D3) (g)	1.1220
Vitamin D3 (cholecalciferol) (g)	1.1220
Lysine (g)	1.0273
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)	0.0000
Pantothenic acid (mg)	1.9727
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)	0.3775
Folate, food (g)	47.4600
Fatty acids, total saturated 20:1 (g)	0.0236
Fatty acids, total monounsaturated (g)	5.8878
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)	168.9280
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	5.1515
Vitamin B-12 (g)	0.9940
Calcium, Ca (mg)	236.7600
Fatty acids, total saturated 10:0 (g)	0.0945
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.8999
Glutamic acid (g)	3.1627
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	134.9000
Leucine (g)	1.4979
Folate, DFE (g)	47.4600
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)	3.2910
Tryptophan (g)	0.2477
Threonine (g)	0.7182
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.1855
Protein (g)	17.4950
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.7251
Betaine (mg)	0.8820
Phosphorus, P (mg)	391.7000
Tocopherol, gamma (mg)	0.2500

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. Preheat oven to 450°F Grease 4 standard size muffin cups ( 2 1/2 inch diameter ) of a 6 cup muffin tin. | 2. Sift flour and salt into a bowl. In separate bowl beat egg, milk. butter and mustard. Pour over dry ingredients and stir to form a batter. Do not beat mixture!. | 3. Fill bottom of each muffin cup with 1 Tbs of the cheese to evenly distribute over bottom of muffin cup. . Divide batter among the muffin cups and sprinkle top of batter with remaining Tbs of the cheese. Fill the empty muffin tins 1/2 way with water. Bake 15 to 20 minutes or until puffed and golden. Carefully remove from oven. Remove from muffin tin and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	1	dash		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk	1/2	cup		74.42	5.8316	3.843	3.9894
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
dijon mustard	1/2	teaspoon		-	-	-	-
jarlsberg cheese	5	tablespoons	shredded	-	-	-	-

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

Cooking in progress....

Jarlsberg Popovers