RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	42.54
Energy (kCal)	1521.82
Carbohydrates (g)	293.5375
Total fats (g)	26.6664
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0599
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2572
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.3251
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4556
Proline (g)	0.3002
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	34.0659
Adjusted Protein (g)	0.0000
Cystine (g)	0.0672
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0610
Copper, Cu (mg)	0.6411
Maltose (g)	0.5280
Zinc, Zn (mg)	1.3865
Total lipid (fat) (g)	26.6664
Vitamin K (phylloquinone) (g)	42.2400
Cholesterol (mg)	36.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0055
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	46.2000
Folate, total (g)	59.9000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2290.7100
Energy (kcal)	1521.8200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0348
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1410
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	158.0092
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2640
Vitamin C, total ascorbic acid (mg)	86.3070
Lutein + zeaxanthin (g)	490.9500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2548
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)	67.8150
Fatty acids, total saturated 16:0 (g)	0.7435
Carbohydrate, by difference (g)	293.5375
Vitamin D (IU)	0.0000
Fructose (g)	20.9330
Fluoride, F (g)	13.2000
Aspartic acid (g)	2.5712
Tyrosine (g)	0.1647
Potassium, K (mg)	1161.1300
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	112.6500
Serine (g)	0.2974
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2340
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0192
Histidine (g)	0.1380
Isoleucine (g)	0.2073
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.6965
Water (g)	1441.7315
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1254.6100
Sodium, Na (mg)	3309.4650
Iron, Fe (mg)	11.6483
Energy (kJ)	6366.9600
Ash (g)	19.3695
Caffeine (mg)	0.0000
Glycine (g)	0.2424
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	3.3958
Fatty acids, total polyunsaturated (g)	3.4591
Vitamin E (alpha-tocopherol) (mg)	1.8075
Sucrose (g)	10.6243
Vitamin B-6 (mg)	0.2418
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1913
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.0750
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3918
Folate, food (g)	59.9000
Fatty acids, total saturated 20:1 (g)	0.0101
Fatty acids, total monounsaturated (g)	3.6071
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0073
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	15.6510
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.6484
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	406.1350
Fatty acids, total saturated 10:0 (g)	0.0122
Galactose (g)	0.9240
Tocotrienol, gamma (mg)	0.0660
Alanine (g)	0.3244
Glutamic acid (g)	0.8268
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3036
Folate, DFE (g)	59.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	67.2380
Tryptophan (g)	0.1179
Threonine (g)	0.1768
Fatty acids, total polyunsaturated 18:1 c (g)	0.0024
Manganese, Mn (mg)	0.5691
Protein (g)	42.5400
Cryptoxanthin, beta (g)	233.4400
Fatty acids, total saturated 18:1 undifferentiated (g)	3.5582
Betaine (mg)	0.0000
Phosphorus, P (mg)	223.2800
Tocopherol, gamma (mg)	0.5280

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. JELLY: | 2. Rinse, drain and pit plums. | 3. Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place. | 4. The plums will become very soft and begin to fall apart. | 5. Press the plums and liquid through a coarse food mill. | 6. Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan. | 7. Add 1 tablespoon of butter, this helps reduce foaming. | 8. Stir over medium high heat until sugar is dissolved. | 9. Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes. | 10. Add liqueur and cook 2 minutes. | 11. Remove from heat. | 12. CANNING: | 13. Wash jars and screw rings. | 14. Fill electric fry pan 2/3 full with water and bring to a boil. | 15. Put jars in water, upside down along with sealing lids. | 16. Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water. | 17. Ladle jam into jars filing to 1/4 from very top. | 18. Wipe rim with boiling water using a paper towel. | 19. Put on sealing lid and screw on ring. | 20. Turn jar upside down. | 21. Finish all jars. | 22. Turn jars right side up. | 23. Cover jars with a towel. | 24. Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum	4			303.6	75.372	4.62	1.848
water	3/4	cup		0.0	0.0	0.0	0.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
sugar	3 1/2	cups	called	1119.3	210.028	35.035	17.472
orange liqueur	1/2	cup		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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

Cooking in progress....

Mrs. G's Italian Plum & Cointreau Jam