RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	31.495
Energy (kCal)	1234.129
Carbohydrates (g)	139.0547
Total fats (g)	66.3444
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5511
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)	0.0935
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.0467
Tocopherol, beta (mg)	0.0050
Lactose (g)	6.1610
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)	3.2736
Tocopherol, delta (mg)	0.0300
Arginine (g)	3.6890
Proline (g)	1.6110
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.5912
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.8686
Copper, Cu (mg)	2.0174
Maltose (g)	0.0000
Zinc, Zn (mg)	6.6949
Total lipid (fat) (g)	66.3444
Vitamin K (phylloquinone) (g)	0.5160
Cholesterol (mg)	198.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	0.0000
Folate, total (g)	147.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	548.0400
Energy (kcal)	1234.1290
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2733
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9969
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	106.5279
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8743
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)	136.0410
Fatty acids, total saturated 16:0 (g)	7.2773
Carbohydrate, by difference (g)	139.0547
Vitamin D (IU)	43.4400
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	2.9775
Tyrosine (g)	1.3387
Potassium, K (mg)	756.5900
Fatty acids, total saturated 12:0 (g)	0.0939
Vitamin A, RAE (g)	139.7200
Serine (g)	1.8825
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.6717
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
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)	0.5228
Histidine (g)	0.8992
Isoleucine (g)	1.4536
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	7.2561
Water (g)	149.3389
Fatty acids, total saturated 8:0 (g)	0.0935
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)	8.5400
Sodium, Na (mg)	459.0900
Iron, Fe (mg)	4.5508
Energy (kJ)	5165.6260
Ash (g)	9.0670
Caffeine (mg)	0.0000
Glycine (g)	1.7556
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)	25.7087
Fatty acids, total polyunsaturated (g)	26.4402
Vitamin E (alpha-tocopherol) (mg)	0.6104
Sucrose (g)	100.1819
Vitamin B-6 (mg)	0.3077
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0915
Vitamin D (D2 + D3) (g)	1.1220
Vitamin D3 (cholecalciferol) (g)	1.1220
Lysine (g)	1.4633
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)	2.0544
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.6157
Folate, food (g)	147.2000
Fatty acids, total saturated 20:1 (g)	0.0939
Fatty acids, total monounsaturated (g)	24.5720
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
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)	164.3460
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	11.9047
Vitamin B-12 (g)	0.9940
Calcium, Ca (mg)	817.1280
Fatty acids, total saturated 10:0 (g)	0.0945
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.6152
Glutamic acid (g)	6.4667
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)	134.9000
Leucine (g)	2.5446
Folate, DFE (g)	147.2000
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)	11.1646
Tryptophan (g)	0.6003
Threonine (g)	1.3283
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.8141
Protein (g)	31.4950
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	24.1725
Betaine (mg)	0.8820
Phosphorus, P (mg)	1155.2830
Tocopherol, gamma (mg)	0.2500

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. Preheat the oven to 350°F (180°C/Gas Mark 4). Butter a 10-inch pie pan. | 2. Mix the flour with the baking powder. Rub in the butter with your fingertips until the texture resembles bread crumbs. Add the ½ cup sugar, beaten egg, and enough milk to form a soft dough. Pat out half of the dough in the greased pie pan (it is supposed to be very wet). | 3. Peel, core, and chop the apple into ¾-inch (2cm) cubes. Arrange the apples on the dough and sprinkle with 1 tablespoon sugar and the cinnamon. | 4. Gently spoon out the remaining dough on top of the apples to cover them completely. Sprinkle with the remaining 1 tablespoon sugar and cut a slit through the middle of the top dough. | 5. Bake for 40 to 50 minutes, until golden and crunchy on the outside (the apples should be soft on the inside). | 6. Serve with softly whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 3/4	3/4		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
butter	1/2	cup		684.0	31.428	21.372	57.6
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
milk	1/2	cup		74.42	5.8316	3.843	3.9894
cooking apple	1			-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-

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

Cooking in progress....

Irish Apple Cake