RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	100.9237
Energy (kCal)	4497.9056
Carbohydrates (g)	645.5624
Total fats (g)	158.379
Fatty acids, total saturated 20:0 (g)	0.4818
Fatty acids, total saturated 18:3 undifferentiated (g)	1.9896
Fatty acids, total polyunsaturated 17:1 (g)	0.0480
Fatty acids, total trans-monoenoic (g)	0.1040
Fatty acids, total saturated 20:4 undifferentiated (g)	0.7520
Fatty acids, total saturated 4:0 (g)	0.0160
Fatty acids, total trans (g)	0.1520
Riboflavin (mg)	2.1439
Tocopherol, beta (mg)	0.0400
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0280
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)	5.4643
Tocopherol, delta (mg)	0.2400
Arginine (g)	7.5702
Proline (g)	4.3878
Fatty acids, total polyunsaturated 18:1 t (g)	0.0920
Campesterol (mg)	206.0100
Glucose (dextrose) (g)	1.7432
Adjusted Protein (g)	0.0000
Cystine (g)	2.0280
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	248.7335
Copper, Cu (mg)	1.3293
Maltose (g)	0.0231
Zinc, Zn (mg)	11.5180
Total lipid (fat) (g)	158.3790
Vitamin K (phylloquinone) (g)	3.2710
Cholesterol (mg)	1488.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.4109
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	223.9700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0880
Vitamin A, IU (IU)	2166.8684
Energy (kcal)	4497.9056
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9678
Fatty acids, total saturated 14:1 (g)	0.0283
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.7893
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.3280
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2400
Vitamin C, total ascorbic acid (mg)	6.6672
Lutein + zeaxanthin (g)	2014.2875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2320
Vitamin B-12, added (g)	0.0000
Valine (g)	6.4482
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)	330.5595
Fatty acids, total saturated 16:0 (g)	23.1847
Carbohydrate, by difference (g)	645.5624
Vitamin D (IU)	328.0000
Fructose (g)	0.1909
Fluoride, F (g)	4.4000
Aspartic acid (g)	10.0557
Tyrosine (g)	4.6274
Potassium, K (mg)	1224.5490
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	640.2835
Serine (g)	6.5963
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	5.4507
Fatty acids, total trans-polyenoic 22:4 (g)	0.0520
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0160
Fatty acids, total saturated 14:0 (g)	0.2217
Histidine (g)	2.5088
Isoleucine (g)	4.8297
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0480
Niacin (mg)	20.8095
Water (g)	522.9146
Fatty acids, total saturated 8:0 (g)	0.0160
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0720
Carotene, beta (g)	0.1525
Sodium, Na (mg)	633.5418
Iron, Fe (mg)	9.8433
Energy (kJ)	18818.9142
Ash (g)	9.4010
Caffeine (mg)	0.0000
Glycine (g)	3.9736
Fatty acids, total trans-polyenoic (g)	0.0480
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0480
Fatty acids, total saturated 18:2 undifferentiated (g)	67.0296
Fatty acids, total polyunsaturated (g)	70.2449
Vitamin E (alpha-tocopherol) (mg)	20.6789
Sucrose (g)	2.3701
Vitamin B-6 (mg)	4.1330
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	8.0000
Vitamin D3 (cholecalciferol) (g)	8.0000
Lysine (g)	5.5493
Beta-sitosterol (mg)	676.8900
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0920
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	12.6885
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)	0.0322
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.2589
Folate, food (g)	223.9700
Fatty acids, total saturated 20:1 (g)	0.2486
Fatty acids, total monounsaturated (g)	48.1831
Stigmasterol (mg)	61.0400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	64.1465
Fatty acids, total polyunsaturated 16:1 t (g)	0.0120
Fatty acids, total polyunsaturated 17:0 (g)	0.1610
Fatty acids, total polyunsaturated 18:2 i (g)	0.3117
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.4000
Choline, total (mg)	1222.3787
Fatty acids, total polyunsaturated 16:1 c (g)	0.9163
Fatty acids, total saturated (g)	29.6751
Vitamin B-12 (g)	3.5897
Calcium, Ca (mg)	312.9930
Fatty acids, total saturated 10:0 (g)	0.0270
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0400
Alanine (g)	5.7951
Glutamic acid (g)	15.8698
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0040
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	640.0000
Leucine (g)	8.5345
Folate, DFE (g)	223.9700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0480
Fiber, total dietary (g)	19.0058
Tryptophan (g)	1.2780
Threonine (g)	4.0312
Fatty acids, total polyunsaturated 18:1 c (g)	43.3456
Manganese, Mn (mg)	9.5985
Protein (g)	100.9237
Cryptoxanthin, beta (g)	36.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	46.8826
Betaine (mg)	1.2990
Phosphorus, P (mg)	1574.0940
Tocopherol, gamma (mg)	2.0000

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. In a large bowl, dissolve yeast in water and add sugar, blending well. | 2. Add eggs, corn oil, salt, whiskey and anise extract. | 3. Beat until well mixed. | 4. Add flour, a little at a time, mixing well until dough is soft but not sticky. | 5. Work dough with heel of hand until smooth. | 6. Do not add too much flour or dough will become stiff. | 7. Tear off pieces of dough, about the size of an egg. | 8. Roll each piece with hands into a rope and fashion in a doughnut shape. | 9. Plunge taralli, a few times into a large pot of rapid boiling water. | 10. Let rise to the top and cook for 1 minute. | 11. Remove with slotted spoon and let cool. | 12. Split cooled taralli with a sharp knife along the perimeter and place on a lightly greased cookie sheet. | 13. Bake in a pre-heated oven at 450°F for about 10 minutes until double in size. | 14. Lower oven to 350°F and bake until lightly browned. | 15. Remove from oven and allow to cool. | 16. For icing, beat egg white until stiff. | 17. Add sugar, a little at a time, beating constantly. | 18. Add lemon juice. | 19. Blend and beat until consistency is right for spreading. | 20. Ice cookies with icing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	0.75	package	-	-	-	-
water	1/4	cup	0.0	0.0	0.0	0.0
sugar	1/2	teaspoon	9.177	2.2954	0.0	0.0
egg	8		572.0	2.88	50.24	38.04
corn oil	1/2	cup	981.0	0.0	0.0	109.0
salt	1/4	teaspoon	-	-	-	-
whiskey	1	ounce	23.8136	6.0668	0.0283	0.0283
anise extract	1/2	teaspoon	-	-	-	-
flour	5	cups	2891.4	633.0269999999999	47.005	11.218
egg white	1		17.16	0.2409	3.597	0.0561
lemon juice	1	tablespoon	3.355	1.0523	0.0534	0.0366
confectioner ' sugar	1 1/2	cups	-	-	-	-

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

Cooking in progress....

Taralli