RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.28
Energy (kCal)	71.5
Carbohydrates (g)	0.36
Total fats (g)	4.755
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0240
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)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2285
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
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)	0.4055
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4100
Proline (g)	0.2560
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)	0.1360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3500
Copper, Cu (mg)	0.0360
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6450
Total lipid (fat) (g)	4.7550
Vitamin K (phylloquinone) (g)	0.1500
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	23.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.0000
Energy (kcal)	71.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1900
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1850
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)	0.4290
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)	6.0000
Fatty acids, total saturated 16:0 (g)	1.1155
Carbohydrate, by difference (g)	0.3600
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6645
Tyrosine (g)	0.2495
Potassium, K (mg)	69.0000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	0.4855
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3400
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)	0.0165
Histidine (g)	0.1545
Isoleucine (g)	0.3355
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0375
Water (g)	38.0750
Fatty acids, total saturated 8:0 (g)	0.0020
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)	0.0000
Sodium, Na (mg)	71.0000
Iron, Fe (mg)	0.8750
Energy (kJ)	299.5000
Ash (g)	0.5300
Caffeine (mg)	0.0000
Glycine (g)	0.2160
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)	0.7775
Fatty acids, total polyunsaturated (g)	0.9555
Vitamin E (alpha-tocopherol) (mg)	0.5250
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0850
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4560
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)	0.7665
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)	0.0200
Folate, food (g)	23.5000
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8290
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)	146.9000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5630
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	28.0000
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3675
Glutamic acid (g)	0.8365
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)	80.0000
Leucine (g)	0.5430
Folate, DFE (g)	23.5000
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)	0.0000
Tryptophan (g)	0.0835
Threonine (g)	0.2780
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0140
Protein (g)	6.2800
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7055
Betaine (mg)	0.1500
Phosphorus, P (mg)	99.0000
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. On the day before you want to serve them, boil 1 1/2 lb potatoes in their jacket. | 2. Peel the potatoes as soon as they are done, and press through a ricer or mash through a sieve; then cool them till the next day (not in the refrigerator, it will change the flavor) Next day peel and grate 1 lb potatoes. | 3. Put grated potatoes in a cloth and wring out as much liquid as possible. | 4. Add to the boiled potatoes. | 5. Knead into this the egg, flour, and salt. | 6. With floured hands shape into tennis ball sized balls. | 7. In a large pot bring salted water to a full boil. | 8. Put the dumplings into the water and boil 5 minutes, reduce heat to medium for and boil for 5 minutes more, reduce heat to low for and let simmer until done (dumplings will rise to the top when they are ready), about another 5 to 10 minutes. | 9. Remove from water. | 10. Caution, do not put a cover on the pot, the dumplings will disintegrate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2	1/2	-	-	-	-
potato	1		-	-	-	-
egg	1		71.5	0.36	6.28	4.755
purpose flour	1/2	cup	-	-	-	-
salt	1	teaspoon	-	-	-	-

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

Cooking in progress....

Half and Half Dumplings