RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.0998
Energy (kCal)	2711.0949
Carbohydrates (g)	485.4985
Total fats (g)	69.3603
Fatty acids, total saturated 20:0 (g)	0.0025
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7342
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0141
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0945
Fatty acids, total saturated 4:0 (g)	0.0478
Fatty acids, total trans (g)	0.0203
Riboflavin (mg)	1.0921
Tocopherol, beta (mg)	0.0050
Lactose (g)	3.0805
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0045
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)	3.1549
Tocopherol, delta (mg)	0.0300
Arginine (g)	5.2664
Proline (g)	2.3018
Fatty acids, total polyunsaturated 18:1 t (g)	0.0126
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.5191
Adjusted Protein (g)	0.0000
Cystine (g)	0.9181
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	67.6705
Copper, Cu (mg)	2.6430
Maltose (g)	0.0000
Zinc, Zn (mg)	9.1826
Total lipid (fat) (g)	69.3603
Vitamin K (phylloquinone) (g)	2.5213
Cholesterol (mg)	192.1000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0220
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	1.9747
Folate, total (g)	162.4310
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	453.7960
Energy (kcal)	2711.0949
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2969
Fatty acids, total saturated 14:1 (g)	0.0037
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.4016
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	188.4287
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	5.4583
Lutein + zeaxanthin (g)	253.0250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	2.8502
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	272.0470
Fatty acids, total saturated 16:0 (g)	7.9407
Carbohydrate, by difference (g)	485.4985
Vitamin D (IU)	42.2200
Fructose (g)	1.9489
Fluoride, F (g)	0.5500
Aspartic acid (g)	4.5508
Tyrosine (g)	2.2349
Potassium, K (mg)	1437.2857
Fatty acids, total saturated 12:0 (g)	0.0493
Vitamin A, RAE (g)	111.8577
Serine (g)	2.7475
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.5751
Fatty acids, total trans-polyenoic 22:4 (g)	0.0068
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0026
Fatty acids, total saturated 22:0 (g)	0.0029
Fatty acids, total saturated 14:0 (g)	0.4959
Histidine (g)	1.3128
Isoleucine (g)	2.1264
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0063
Niacin (mg)	16.0770
Water (g)	151.1339
Fatty acids, total saturated 8:0 (g)	0.0479
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0091
Carotene, beta (g)	4.7619
Sodium, Na (mg)	726.7896
Iron, Fe (mg)	7.5485
Energy (kJ)	11343.2932
Ash (g)	13.4753
Caffeine (mg)	0.0000
Glycine (g)	2.5630
Fatty acids, total trans-polyenoic (g)	0.0062
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	26.6954
Fatty acids, total polyunsaturated (g)	27.6087
Vitamin E (alpha-tocopherol) (mg)	1.0263
Sucrose (g)	156.0678
Vitamin B-6 (mg)	1.8731
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0458
Vitamin D (D2 + D3) (g)	1.0610
Vitamin D3 (cholecalciferol) (g)	1.0610
Lysine (g)	1.9582
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)	4.7064
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)	0.0042
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.0327
Folate, food (g)	162.4310
Fatty acids, total saturated 20:1 (g)	0.0958
Fatty acids, total monounsaturated (g)	25.5099
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7801
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0112
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	183.0881
Fatty acids, total polyunsaturated 16:1 c (g)	0.0991
Fatty acids, total saturated (g)	12.2287
Vitamin B-12 (g)	0.7195
Calcium, Ca (mg)	1069.7183
Fatty acids, total saturated 10:0 (g)	0.0515
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	2.6006
Glutamic acid (g)	9.5042
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)	107.4500
Leucine (g)	3.9064
Folate, DFE (g)	162.4310
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0062
Fiber, total dietary (g)	20.8287
Tryptophan (g)	0.8036
Threonine (g)	1.9110
Fatty acids, total polyunsaturated 18:1 c (g)	1.6985
Manganese, Mn (mg)	6.1368
Protein (g)	50.0998
Cryptoxanthin, beta (g)	5.8105
Fatty acids, total saturated 18:1 undifferentiated (g)	25.0802
Betaine (mg)	0.6884
Phosphorus, P (mg)	1520.2110
Tocopherol, gamma (mg)	0.2529

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. FILLING- peel apples, and cut into 1/2 inch pieces. | 2. (you should have about 3 cups) In bowl, toss with lemon juice. | 3. Add raisins, cinnamon, allspice, cloves and nutmeg; Stir well. | 4. Add honey and mix throughly; set aside. | 5. In large bowl, sift together flour, baking powder. | 6. Cut in butter until mixture resembles coarse meal. | 7. Stir in sugar. | 8. Make well in center; pour in egg and milk. | 9. Using fork, stir briskly to make a sticky dough; divide in half. | 10. Roll out one half between 2 sheets of waxed paper to 1/4 inch thickness. | 11. Fit into lightly greased 9 inch pie plate. | 12. Spoon filling over dough; place other half of rolled dough on top of filling. | 13. Press edges together. | 14. Using sharp knife, cut small slit in centre of pastry top to allow steam to escape. | 15. Bake in 350F oven for 45 minutes or until cake is golden brown and firm to touch and tester inserted in centre comes out clean. | 16. Cut into 8 wedges while hot. | 17. Serve warm and pass whipped cream and brown sugar separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
apple	3	cortland		-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
cinnamon	1/2	teaspoon	ground	-	-	-	-
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
clove	1/4	teaspoon		1.4385	0.344	0.0313	0.0682
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
liquid honey	1	tablespoon		-	-	-	-
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
brown sugar				627.0	161.8485	0.198	0.0
cream			whipped	-	-	-	-

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

Cooking in progress....

Ballymaloe Apple Cake