RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.3482
Energy (kCal)	1574.69
Carbohydrates (g)	315.9865
Total fats (g)	30.036
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2917
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.3422
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	1.8792
Tocopherol, delta (mg)	0.0900
Arginine (g)	2.0223
Proline (g)	1.0119
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.7945
Adjusted Protein (g)	0.0000
Cystine (g)	0.5160
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	47.7825
Copper, Cu (mg)	1.5981
Maltose (g)	0.0000
Zinc, Zn (mg)	4.2268
Total lipid (fat) (g)	30.0360
Vitamin K (phylloquinone) (g)	10.7400
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	113.5250
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	1824.4250
Energy (kcal)	1574.6900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3455
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7464
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	253.8119
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	15.6700
Lutein + zeaxanthin (g)	820.3750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5855
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)	147.1600
Fatty acids, total saturated 16:0 (g)	4.9906
Carbohydrate, by difference (g)	315.9865
Vitamin D (IU)	123.0000
Fructose (g)	2.7202
Fluoride, F (g)	1.6500
Aspartic acid (g)	2.4894
Tyrosine (g)	0.9723
Potassium, K (mg)	2340.9150
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	290.5000
Serine (g)	1.7478
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3032
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.0970
Histidine (g)	0.6207
Isoleucine (g)	1.2363
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	5.0264
Water (g)	455.9095
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	596.7500
Sodium, Na (mg)	274.9950
Iron, Fe (mg)	8.4299
Energy (kJ)	6591.0750
Ash (g)	7.8461
Caffeine (mg)	0.0000
Glycine (g)	1.0140
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	8.8217
Fatty acids, total polyunsaturated (g)	9.5820
Vitamin E (alpha-tocopherol) (mg)	1.9263
Sucrose (g)	100.8019
Vitamin B-6 (mg)	1.1332
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.5393
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.9650
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4879
Folate, food (g)	113.5250
Fatty acids, total saturated 20:1 (g)	0.0606
Fatty acids, total monounsaturated (g)	11.0357
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	472.9000
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	7.1320
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	389.3950
Fatty acids, total saturated 10:0 (g)	0.0090
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.3818
Glutamic acid (g)	3.7011
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	2.0382
Folate, DFE (g)	113.5250
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	13.9300
Tryptophan (g)	0.3675
Threonine (g)	1.0557
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	1.3747
Protein (g)	33.3482
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	10.5954
Betaine (mg)	0.4500
Phosphorus, P (mg)	819.8600
Tocopherol, gamma (mg)	0.7500

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. Sprinkle yeast over water in a large bowl. | 2. Add 1/2 cup of sugar, salt, 1/2 cup butter, 3 eggs, egg yolk, and 3 cups of flour; beat with a wooden spoon till smooth - about 2 minutes. | 3. Stir in fruit; gradually add remaining flour mixing in the last of it by hand until the dough leaves the side of the bowl. | 4. Turn out onto a lightly floured board; roll to coat with flour. Knead until smooth - about 5 minutes. | 5. Place in a lightly greased large bowl; turn to bring up greased side. Cover with a towel, let rise in a warm place, (85F), free from drafts until double in bulk; about 1 1/2 to 2 hours. | 6. Meanwhile, grease two 8 or 9 inch cake pans or two large cookie sheets. | 7. Punch down dough; turn out onto lightly floured pastry cloth, divide in half and shape into round loaves. | 8. Place in prepared pans, brushed tops with 2 Tbsp melted butter. Cover with a towel and let rise in a warm place , free from drafts, until double in bulk - 1 1/2 to 2 hours. | 9. Preheat oven to 350°F. | 10. With a sharp knife, cut a deep cross in the top of each loaf. Combine eggwhite and 2 Tbsp water, brush over loaves. Sprinkle each with 1 Tbsp sugar. Bake 40 to 50 minutes or until golden. | 11. Remove from pans immediately and cool well on a wire rack away from drafts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
active yeast	2	tablespoons		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	2	teaspoons		-	-	-	-
butter	3/4	cup	softened	171.0	7.857	5.343	14.4
egg	3			214.5	1.08	18.84	14.265
egg	1		separated	214.5	1.08	18.84	14.265
purpose flour	5 1/2 - 6	cups	sifted	-	-	-	-
raisin	1 1/2	cups	seedless	747.45	196.812	8.3902	1.1385
citron	1	cup	diced	-	-	-	-
cherry	1/2	cup	sliced candied	38.75	9.4395	0.775	0.2325
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
sugar	2	tablespoons		402.99	100.79799999999999	0.0	0.0

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

Cooking in progress....

Grandpa Frank's Panettone