RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.4285
Energy (kCal)	4001.95
Carbohydrates (g)	529.8063
Total fats (g)	215.6173
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	2.2850
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)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.3529
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
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)	28.1972
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.6138
Proline (g)	0.3658
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7889
Adjusted Protein (g)	0.0000
Cystine (g)	0.1783
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	25.8556
Copper, Cu (mg)	2.2477
Maltose (g)	0.0000
Zinc, Zn (mg)	3.0710
Total lipid (fat) (g)	215.6173
Vitamin K (phylloquinone) (g)	20.3625
Cholesterol (mg)	385.9500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0235
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	54.6050
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	273.6600
Energy (kcal)	4001.9500
Fatty acids, total saturated 16:1 undifferentiated (g)	5.6375
Fatty acids, total saturated 14:1 (g)	0.0047
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2469
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	357.1231
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	42.0870
Lutein + zeaxanthin (g)	260.6500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5665
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)	244.0600
Fatty acids, total saturated 16:0 (g)	50.7943
Carbohydrate, by difference (g)	529.8063
Vitamin D (IU)	250.1000
Fructose (g)	0.6710
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.8814
Tyrosine (g)	0.3735
Potassium, K (mg)	4478.9760
Fatty acids, total saturated 12:0 (g)	0.4106
Vitamin A, RAE (g)	80.0000
Serine (g)	0.6079
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4652
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	1.4448
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)	2.7090
Histidine (g)	0.2134
Isoleucine (g)	0.4319
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	7.7288
Water (g)	989.5087
Fatty acids, total saturated 8:0 (g)	0.0020
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)	0.6100
Sodium, Na (mg)	2088.9080
Iron, Fe (mg)	14.3680
Energy (kJ)	16746.8010
Ash (g)	22.5566
Caffeine (mg)	0.0000
Glycine (g)	0.3215
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)	22.4191
Fatty acids, total polyunsaturated (g)	24.8578
Vitamin E (alpha-tocopherol) (mg)	2.5829
Sucrose (g)	0.2623
Vitamin B-6 (mg)	2.1517
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	6.1250
Vitamin D3 (cholecalciferol) (g)	6.1250
Lysine (g)	0.5378
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)	1.9799
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)	0.0046
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1358
Folate, food (g)	54.6050
Fatty acids, total saturated 20:1 (g)	2.0635
Fatty acids, total monounsaturated (g)	94.5724
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7728
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)	318.2895
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	83.4728
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	1264.4350
Fatty acids, total saturated 10:0 (g)	0.2202
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4986
Glutamic acid (g)	1.2698
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)	80.0000
Leucine (g)	0.7358
Folate, DFE (g)	54.6050
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)	32.3186
Tryptophan (g)	0.1119
Threonine (g)	0.3610
Fatty acids, total polyunsaturated 18:1 c (g)	1.6964
Manganese, Mn (mg)	2.2852
Protein (g)	33.4285
Cryptoxanthin, beta (g)	6.9400
Fatty acids, total saturated 18:1 undifferentiated (g)	86.4501
Betaine (mg)	0.1500
Phosphorus, P (mg)	1109.3250
Tocopherol, gamma (mg)	0.2500

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. Wash raisins. | 2. Add to the boiling water on low heat in saucepot. | 3. Add remaining filling ingredients, salt, sugar, flour, juice, and cook just until thick. | 4. Remove from heat and let cool well. | 5. Crust: | 6. Mix egg with vanilla and add enough cream or whole milk to make one cup of liquid. | 7. Combine remaining ingredients flour, sugar, salt, and lard and lifting to air and rub to make a coarse pea size crumb. | 8. Add in liquid and just combine to make a ball of pastry. | 9. Divide pastry into two . | 10. Dust a board with the flour for rolling and roll one section to fit a 17 x 14 sided ungreased cookie sheet. | 11. Spread on cooled raisin filling, or canned apple filling. | 12. Roll second half of dough, and place nicely on the top, sealing edges. | 13. Prick all over top with a fork and brush with more cream. | 14. Sprinkle with granulated fine or coarse sugar over evenly. | 15. Bake 350° for 25 minutes until golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lard	1	cup		1849.1	0.0	0.0	205.0
purpose flour	3 1/2	cups		-	-	-	-
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
salt	1	teaspoon		-	-	-	-
baking powder	3	teaspoons		7.314	3.8226	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
milk				-	-	-	-
flour				144.57	31.6514	2.3502	0.5609
water	3	cups	boiling	0.0	0.0	0.0	0.0
raisin	3 1/2	cups	washed	1744.05	459.228	19.5773	2.6565
sugar	1	cup	granulated	159.9	30.004	5.005	2.496
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
salt	1/2	teaspoon		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464

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

Cooking in progress....

Raisin Squares Italian Bakery Style