RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	32.351
Energy (kCal)	17006.645
Carbohydrates (g)	182.3629
Total fats (g)	1825.8246
Fatty acids, total saturated 20:0 (g)	0.0836
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6078
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)	0.4419
Fatty acids, total saturated 4:0 (g)	1.2444
Fatty acids, total trans (g)	1.4832
Riboflavin (mg)	1.5045
Tocopherol, beta (mg)	0.0425
Lactose (g)	28.2075
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)	37.7701
Tocopherol, delta (mg)	0.0510
Arginine (g)	1.4526
Proline (g)	2.4292
Fatty acids, total polyunsaturated 18:1 t (g)	1.0692
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1530
Adjusted Protein (g)	0.0000
Cystine (g)	0.3351
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	69.3160
Copper, Cu (mg)	0.2197
Maltose (g)	0.0595
Zinc, Zn (mg)	4.1090
Total lipid (fat) (g)	1825.8246
Vitamin K (phylloquinone) (g)	127.9790
Cholesterol (mg)	1106.6500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0113
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1464
Menaquinone-4 (g)	4.8800
Phytosterols (mg)	4641.0800
Folate, total (g)	155.1000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0468
Vitamin A, IU (IU)	3805.4600
Energy (kcal)	17006.6450
Fatty acids, total saturated 16:1 undifferentiated (g)	12.0318
Fatty acids, total saturated 14:1 (g)	0.4332
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8055
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0201
Sugars, total (g)	178.8968
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1335
Vitamin C, total ascorbic acid (mg)	8.8800
Lutein + zeaxanthin (g)	929.9000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0969
Vitamin B-12, added (g)	0.0000
Valine (g)	2.0159
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)	65.8000
Fatty acids, total saturated 16:0 (g)	134.3954
Carbohydrate, by difference (g)	182.3629
Vitamin D (IU)	270.6600
Fructose (g)	0.0595
Fluoride, F (g)	3.6000
Aspartic acid (g)	2.8859
Tyrosine (g)	1.5130
Potassium, K (mg)	907.4650
Fatty acids, total saturated 12:0 (g)	1.6435
Vitamin A, RAE (g)	1042.7900
Serine (g)	2.1671
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.5302
Fatty acids, total trans-polyenoic 22:4 (g)	0.0120
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0185
Fatty acids, total saturated 22:0 (g)	0.0503
Fatty acids, total saturated 14:0 (g)	5.5351
Histidine (g)	0.8964
Isoleucine (g)	1.7067
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2256
Niacin (mg)	0.5855
Water (g)	548.3053
Fatty acids, total saturated 8:0 (g)	0.8345
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)	195.3600
Sodium, Na (mg)	287.7650
Iron, Fe (mg)	3.1955
Energy (kJ)	71164.6900
Ash (g)	5.6647
Caffeine (mg)	0.0000
Glycine (g)	0.7966
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)	308.6034
Fatty acids, total polyunsaturated (g)	309.8674
Vitamin E (alpha-tocopherol) (mg)	687.3016
Sucrose (g)	150.3323
Vitamin B-6 (mg)	0.5258
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.0968
Vitamin D (D2 + D3) (g)	6.9980
Vitamin D3 (cholecalciferol) (g)	6.9980
Lysine (g)	2.4716
Beta-sitosterol (mg)	0.0000
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)	4.9851
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)	0.4346
Fatty acids, total trans-polyenoic 18:3i (g)	0.0048
Thiamin (mg)	0.4053
Folate, food (g)	155.1000
Fatty acids, total saturated 20:1 (g)	0.1511
Fatty acids, total monounsaturated (g)	1243.9193
Stigmasterol (mg)	0.0000
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)	0.2954
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0850
Choline, total (mg)	794.0900
Fatty acids, total polyunsaturated 16:1 c (g)	0.6564
Fatty acids, total saturated (g)	187.8674
Vitamin B-12 (g)	4.0455
Calcium, Ca (mg)	768.1300
Fatty acids, total saturated 10:0 (g)	1.4597
Galactose (g)	0.0595
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.3420
Glutamic acid (g)	5.8159
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0024
Carotene, alpha (g)	32.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	1020.9500
Leucine (g)	2.9291
Folate, DFE (g)	155.1000
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)	0.6360
Tryptophan (g)	0.4248
Threonine (g)	1.3891
Fatty acids, total polyunsaturated 18:1 c (g)	8.4936
Manganese, Mn (mg)	0.1432
Protein (g)	32.3510
Cryptoxanthin, beta (g)	28.0500
Fatty acids, total saturated 18:1 undifferentiated (g)	1232.9579
Betaine (mg)	3.6930
Phosphorus, P (mg)	813.7950
Tocopherol, gamma (mg)	1.4185

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Chill a 1 quart spumoni mold well. | 2. If you don't have a spumoni mold, a 1 quart gelatin mold will work very well. | 3. First Mixture: Combine milk, sugar, egg yolks and vanilla in a sauce pan. | 4. Cook over low heat, stirring constantly until thickend (like a pudding). | 5. Cool mixture. | 6. Place cooled mixture in a freezer tray and freeze until medium hard (about 2 hours). | 7. It should be soft enough to spoon out easily, but hard enough to hold its shape. | 8. Second Mixture: In Bowl, beat heavy cream and sugar together until stiff. | 9. Gently mix in the cherries, orange peel and almonds. | 10. Chill the second mixture thoroughly in the refrigerator. | 11. Filling Mold: When first mixture is ready (semi-frozen), remove from freezer tray and line the inside of the chilled mold with it. | 12. With the back of a spoon, shape a hollow in the middle of the first mixture. | 13. Fill the hollow with the second mixture. | 14. Cover the top of the mold with plastic wrap or waxed paper, and freeze for about 2 hours (until very firm). | 15. To serve, dip mold briefly in warm water and unmold onto a serving plate. | 16. Cut spumoni into 6-8 portions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
sugar	3/4	cup		604.485	151.197	0.0	0.0
egg yolk	5			273.7	3.0515	13.481	22.559
vanilla flavoring	1/2	teaspoon		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sugar	1/4	cup		604.485	151.197	0.0	0.0
maraschino cherry	8		cut	-	-	-	-
orange peel	1	tablespoon	cut candied	5.82	1.5	0.09	0.012
almond	8		shelled blanched cut	15416.96	0.0	0.0	1744.0

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

Cooking in progress....

Spumoni (Italian ice cream like dessert)