RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	35.338
Energy (kCal)	1307.33
Carbohydrates (g)	144.2492
Total fats (g)	70.3338
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6426
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)	0.1850
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.2529
Tocopherol, beta (mg)	0.0050
Lactose (g)	12.3220
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)	3.7189
Tocopherol, delta (mg)	0.0300
Arginine (g)	3.7988
Proline (g)	1.9904
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)	0.6144
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.3780
Copper, Cu (mg)	2.0518
Maltose (g)	0.0000
Zinc, Zn (mg)	7.1461
Total lipid (fat) (g)	70.3338
Vitamin K (phylloquinone) (g)	0.8820
Cholesterol (mg)	210.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.0000
Folate, total (g)	153.3000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	745.6800
Energy (kcal)	1307.3300
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)	1.0981
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	112.6889
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)	2.1256
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)	148.8050
Fatty acids, total saturated 16:0 (g)	8.2887
Carbohydrate, by difference (g)	144.2492
Vitamin D (IU)	45.8800
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	3.3069
Tyrosine (g)	1.5327
Potassium, K (mg)	917.1700
Fatty acids, total saturated 12:0 (g)	0.1879
Vitamin A, RAE (g)	195.8400
Serine (g)	2.1143
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.8705
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)	0.8852
Histidine (g)	1.0151
Isoleucine (g)	1.6524
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	7.3647
Water (g)	315.9807
Fatty acids, total saturated 8:0 (g)	0.1850
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)	17.0800
Sodium, Na (mg)	268.9350
Iron, Fe (mg)	4.3339
Energy (kJ)	5472.8400
Ash (g)	8.3780
Caffeine (mg)	0.0000
Glycine (g)	1.8313
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)	25.8551
Fatty acids, total polyunsaturated (g)	26.6781
Vitamin E (alpha-tocopherol) (mg)	0.6958
Sucrose (g)	100.1819
Vitamin B-6 (mg)	0.3516
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1830
Vitamin D (D2 + D3) (g)	1.2440
Vitamin D3 (cholecalciferol) (g)	1.2440
Lysine (g)	1.7854
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)	2.5094
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)	1.6718
Folate, food (g)	153.3000
Fatty acids, total saturated 20:1 (g)	0.0939
Fatty acids, total monounsaturated (g)	25.5627
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)	181.7920
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	14.1800
Vitamin B-12 (g)	1.5430
Calcium, Ca (mg)	825.7650
Fatty acids, total saturated 10:0 (g)	0.1860
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.7458
Glutamic acid (g)	7.3304
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)	189.8000
Leucine (g)	2.9094
Folate, DFE (g)	153.3000
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)	11.1600
Tryptophan (g)	0.6491
Threonine (g)	1.4918
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.8187
Protein (g)	35.3380
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	25.1632
Betaine (mg)	1.6140
Phosphorus, P (mg)	1207.3700
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Scald milk. | 2. Stir in sugar, salt and lard. | 3. Cool to lukewarm. | 4. Measure water into large warm bowl. | 5. Sprinkle in yeast, stir until dissolved. | 6. Stir in milk mixture, egg and half of flour. | 7. Beat until smooth. | 8. Add remaining flour to make a stiff batter. | 9. Cover loosely. | 10. Keep in cool place for at least 2 hours. | 11. (Dough may be kept in refrigerator up to 3 days). | 12. Take 1/2 of the dough and pat dough into a greased 13" x 9-1/2" x 2" pan, pushing dough up pan sides to form a ridge. | 13. Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276. | 14. Cover and let rise until doubled (45 to 60 minutes). | 15. Bake at 375° for 35 minutes or until done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	1/2	cup		684.0	31.428	21.372	57.6
water	1/4	cup		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1	teaspoon		-	-	-	-
yeast	1	package		-	-	-	-
flour	4 - 4 1/2	cups		0.0	0.0	0.0	0.0

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

Cooking in progress....

Coffee Cake Dough