RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	34.8982
Energy (kCal)	2094.8
Carbohydrates (g)	424.3704
Total fats (g)	37.4268
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2049
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.0080
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.2161
Tocopherol, beta (mg)	0.0200
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	2.2277
Tocopherol, delta (mg)	0.1200
Arginine (g)	2.4323
Proline (g)	1.2679
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.6520
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	65.0784
Copper, Cu (mg)	0.8876
Maltose (g)	0.0000
Zinc, Zn (mg)	5.3485
Total lipid (fat) (g)	37.4268
Vitamin K (phylloquinone) (g)	0.6000
Cholesterol (mg)	744.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	125.9200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1178.4720
Energy (kcal)	2094.8000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4452
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9364
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	399.9400
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	5.2920
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	2.0145
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)	98.1240
Fatty acids, total saturated 16:0 (g)	5.7496
Carbohydrate, by difference (g)	424.3704
Vitamin D (IU)	164.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	3.1539
Tyrosine (g)	1.2218
Potassium, K (mg)	773.1720
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	324.9320
Serine (g)	2.2333
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.6432
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	0.1020
Histidine (g)	0.7752
Isoleucine (g)	1.5718
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	2.6986
Water (g)	156.1441
Fatty acids, total saturated 8:0 (g)	0.0080
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1289.4320
Iron, Fe (mg)	14.7807
Energy (kJ)	8761.4960
Ash (g)	11.6030
Caffeine (mg)	0.0000
Glycine (g)	1.2300
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	10.1000
Fatty acids, total polyunsaturated (g)	10.9275
Vitamin E (alpha-tocopherol) (mg)	2.1000
Sucrose (g)	399.2000
Vitamin B-6 (mg)	0.5485
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	4.0000
Vitamin D3 (cholecalciferol) (g)	4.0000
Lysine (g)	1.9953
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.4750
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5506
Folate, food (g)	125.9200
Fatty acids, total saturated 20:1 (g)	0.0741
Fatty acids, total monounsaturated (g)	15.2187
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	587.6000
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	8.4163
Vitamin B-12 (g)	1.7800
Calcium, Ca (mg)	945.3840
Fatty acids, total saturated 10:0 (g)	0.0120
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.7493
Glutamic acid (g)	4.5376
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	320.0000
Leucine (g)	2.5812
Folate, DFE (g)	125.9200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	6.4876
Tryptophan (g)	0.4510
Threonine (g)	1.3337
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	1.0897
Protein (g)	34.8982
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	14.6557
Betaine (mg)	0.6000
Phosphorus, P (mg)	934.0520
Tocopherol, gamma (mg)	1.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> German
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Beat eggs in large mixing bowl until very light. | 2. Add sugar and butter. Cream together until light and fluffy. | 3. Sift flour, baking powder, and salt. Add dry ingredients and combine. | 4. Knead dough until smooth ... add more flour to get a smooth dough if necessary. | 5. Cover dough and allow to chill in refrigerator for at least 2 hours. | 6. Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry. | 7. Bake 12 to 15 minutes at 325 degrees F (170 degrees C). | 8. Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4		286.0	1.44	25.12	19.02
butter	2	tablespoons	171.0	7.857	5.343	14.4
baking powder	2	teaspoons	4.876	2.5484	0.0	0.0
salt	1/4	teaspoon	-	-	-	-
white sugar	2	cups	1548.0	399.92	0.0	0.0
purpose flour	4	cups	-	-	-	-
anise seed	1/4	cup	84.92399999999999	12.605	4.4352	4.0068

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

Cooking in progress....

Springerle I