RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.648
Energy (kCal)	1538.307
Carbohydrates (g)	258.4612
Total fats (g)	46.5944
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3991
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)	1.6245
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7750
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0924
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)	5.0551
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.9739
Proline (g)	0.8892
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4488
Adjusted Protein (g)	0.0000
Cystine (g)	0.4088
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	27.1500
Copper, Cu (mg)	0.0696
Maltose (g)	0.0924
Zinc, Zn (mg)	0.4996
Total lipid (fat) (g)	46.5944
Vitamin K (phylloquinone) (g)	4.0500
Cholesterol (mg)	166.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	11.2800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1519.5000
Energy (kcal)	1538.3070
Fatty acids, total saturated 16:1 undifferentiated (g)	1.5150
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6077
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	256.8946
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.9000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2854
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)	31.0780
Fatty acids, total saturated 16:0 (g)	13.2604
Carbohydrate, by difference (g)	258.4612
Vitamin D (IU)	34.5000
Fructose (g)	0.0924
Fluoride, F (g)	4.5000
Aspartic acid (g)	1.8579
Tyrosine (g)	0.7607
Potassium, K (mg)	446.3170
Fatty acids, total saturated 12:0 (g)	0.5490
Vitamin A, RAE (g)	418.5000
Serine (g)	1.2304
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0630
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	2.8896
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)	4.9350
Histidine (g)	0.4713
Isoleucine (g)	1.0690
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2373
Water (g)	215.3349
Fatty acids, total saturated 8:0 (g)	0.4635
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)	90.0000
Sodium, Na (mg)	278.4510
Iron, Fe (mg)	1.0949
Energy (kJ)	6437.5900
Ash (g)	1.9726
Caffeine (mg)	0.0000
Glycine (g)	0.6142
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)	0.9273
Fatty acids, total polyunsaturated (g)	1.3263
Vitamin E (alpha-tocopherol) (mg)	1.3200
Sucrose (g)	250.5472
Vitamin B-6 (mg)	0.0508
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4530
Vitamin D (D2 + D3) (g)	0.9000
Vitamin D3 (cholecalciferol) (g)	0.9000
Lysine (g)	1.3219
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)	0.6422
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0422
Folate, food (g)	11.2800
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	13.6403
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	26.6520
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	29.0063
Vitamin B-12 (g)	0.4188
Calcium, Ca (mg)	143.9640
Fatty acids, total saturated 10:0 (g)	0.9435
Galactose (g)	0.0924
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.0418
Glutamic acid (g)	2.7270
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)	411.0000
Leucine (g)	1.6606
Folate, DFE (g)	11.2800
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)	0.0000
Tryptophan (g)	0.2115
Threonine (g)	0.7397
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1515
Protein (g)	17.6480
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	11.4877
Betaine (mg)	0.3960
Phosphorus, P (mg)	114.3290
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Position rack in center of oven and preheat to 400°F. | 2. Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan. | 3. Grease the parchment paper with shortening. | 4. Beat egg whites in large bowl until soft peaks form. | 5. Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny. | 6. Spread meringue evenly in prepared baking sheet. | 7. Bake until pale golden, about 8 minutes. | 8. Reduce oven temperature to 325°F. | 9. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer. | 10. Remove baking sheet from oven. | 11. Run knife around pan sides to loosen meringue. | 12. Turn out onto sheet of parchment paper. | 13. Carefully peel off parchment paper. | 14. Cool meringue 25 minutes. | 15. Whip cream and vanilla in medium bowl to stiff peaks. | 16. Mix sliced strawberries and preserves in another medium bowl. | 17. Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides. | 18. Spread whipped cream over strawberry mixture. | 19. Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling. | 20. Place roulade, seam side down, on platter. | 21. Refrigerate at least 1 hour and up to 4 hours. | 22. Dust roulade with powdered sugar. | 23. Cut into slices. | 24. Transfer to plates. | 25. Garnish with whole strawberries, if desired. | 26. Serve roulade chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	4			68.64	0.9636	14.388	0.2244
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
whipping cream	1 1/4	cups	chilled	438.0	4.44	3.255	46.365
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
strawberry	1	package	sliced	-	-	-	-
strawberry jam jelly	1/2	cup		-	-	-	-
sugar			powdered	-	-	-	-
strawberry				-	-	-	-

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

Cooking in progress....

Strawberry Meringue Roulade