RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.7264
Energy (kCal)	1850.082
Carbohydrates (g)	109.2062
Total fats (g)	152.5265
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3575
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	2.6066
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
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)	3.6783
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.4001
Proline (g)	0.7472
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2794
Adjusted Protein (g)	0.0000
Cystine (g)	0.3306
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.4407
Copper, Cu (mg)	1.6167
Maltose (g)	0.1920
Zinc, Zn (mg)	4.8363
Total lipid (fat) (g)	152.5265
Vitamin K (phylloquinone) (g)	10.1075
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	294.4550
Folate, total (g)	555.1200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	623.9125
Energy (kcal)	1850.0820
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7850
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5349
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	76.5697
Folic acid (g)	359.1600
Tocotrienol, alpha (mg)	0.0082
Vitamin C, total ascorbic acid (mg)	35.6025
Lutein + zeaxanthin (g)	57.9625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9178
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)	125.3172
Fatty acids, total saturated 16:0 (g)	10.9718
Carbohydrate, by difference (g)	109.2062
Vitamin D (IU)	0.0000
Fructose (g)	2.4188
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.5893
Tyrosine (g)	0.6880
Potassium, K (mg)	803.2787
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	30.8225
Serine (g)	0.9023
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8682
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)	0.1089
Histidine (g)	0.4807
Isoleucine (g)	0.7063
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	21.1112
Water (g)	286.9727
Fatty acids, total saturated 8:0 (g)	0.0000
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)	323.2625
Sodium, Na (mg)	480.8360
Iron, Fe (mg)	3.3578
Energy (kJ)	7741.1217
Ash (g)	6.7555
Caffeine (mg)	0.0000
Glycine (g)	1.1211
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)	37.5930
Fatty acids, total polyunsaturated (g)	37.9703
Vitamin E (alpha-tocopherol) (mg)	43.1413
Sucrose (g)	69.6128
Vitamin B-6 (mg)	0.2258
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5353
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)	1.4333
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)	4.0153
Folate, food (g)	195.9600
Fatty acids, total saturated 20:1 (g)	0.0603
Fatty acids, total monounsaturated (g)	92.5505
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)	14.3931
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.0223
Vitamin B-12 (g)	0.0600
Calcium, Ca (mg)	436.2415
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0798
Alanine (g)	0.8650
Glutamic acid (g)	3.6476
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)	0.0000
Leucine (g)	1.2521
Folate, DFE (g)	806.5200
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)	11.9735
Tryptophan (g)	0.3539
Threonine (g)	0.6806
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.8921
Protein (g)	19.7264
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	91.7972
Betaine (mg)	0.0962
Phosphorus, P (mg)	703.8548
Tocopherol, gamma (mg)	0.0110

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. Starter:. | 2. Mix flour and yeast in a medium bowl. Add water and mix, let sit for 1/2 hour to an hour. | 3. Fruit:. | 4. Mix together and set aside to allow fruit to absorb the liquor. | 5. Dough:. | 6. Combine starter and dough ingredients, except almonds. Mix and knead to make a soft, shiny, elastic dough. towards the end, knead in the fruits (along with any liquid) and almonds. Allow to rise covered for 1-1/2 to 2 hours. Turn dough onto surface and divide into 40 pieces, roll each into ball. Place on parchment-lined sheets. Cover and let rise for about 45 minutes. Bake in preheated 350 degree oven for 18 minutes. Remove from oven, let cool 10 minutes. Toss with melted butter and then confectioner's sugar. Cool completely before wrapping and storing. Keep well for a week at room temperature. Freeze for longer storage. | 7. Note: I added some almond paste and put pieces in the middle of the balls before putting to rise the second time. Also, I used the green candied cherries for good color. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
pineapple	1/4	cup		20.625	5.412000000000001	0.2228	0.0495
cranberry	1/4	cup	dried	12.65	3.2918	0.1265	0.0358
cherry	1/4	cup	candied	19.375	4.7197	0.3875	0.1162
rum	2	tablespoons		-	-	-	-
purpose flour	2 1/2	cups		-	-	-	-
butter	6	tablespoons	softened	513.0	23.570999999999998	16.029	43.2
sugar	1/3	cup		268.66	67.1987	0.0	0.0
nonfat milk powder	1/4	cup		-	-	-	-
salt	1 1/4	1/4		-	-	-	-
almond extract	1	teaspoon		-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
orange zest	1	tablespoon		5.82	1.5	0.09	0.012
almond	1/2	cup	toasted chopped	963.56	0.0	0.0	109.0
butter	1/2	cup		513.0	23.570999999999998	16.029	43.2
confectioner ' sugar	2	cups		-	-	-	-

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

Cooking in progress....

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