RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.8975
Energy (kCal)	552.8558
Carbohydrates (g)	6.1139
Total fats (g)	57.1904
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8488
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)	0.2373
Tocopherol, beta (mg)	0.2305
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)	5.8842
Tocopherol, delta (mg)	7.9020
Arginine (g)	0.4135
Proline (g)	0.2722
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1878
Adjusted Protein (g)	0.0000
Cystine (g)	0.1376
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.5375
Copper, Cu (mg)	0.0954
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8655
Total lipid (fat) (g)	57.1904
Vitamin K (phylloquinone) (g)	24.0700
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)	0.0197
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	106.7710
Folate, total (g)	26.1040
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	290.4273
Energy (kcal)	552.8558
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1325
Fatty acids, total saturated 14:1 (g)	0.0037
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1911
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2582
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0398
Vitamin C, total ascorbic acid (mg)	1.2360
Lutein + zeaxanthin (g)	256.7210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4353
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)	20.1270
Fatty acids, total saturated 16:0 (g)	8.4154
Carbohydrate, by difference (g)	6.1139
Vitamin D (IU)	41.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.9433
Aspartic acid (g)	0.6807
Tyrosine (g)	0.2551
Potassium, K (mg)	137.0897
Fatty acids, total saturated 12:0 (g)	0.0092
Vitamin A, RAE (g)	81.0175
Serine (g)	0.4902
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3451
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)	0.7249
Histidine (g)	0.1563
Isoleucine (g)	0.3397
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1661
Water (g)	38.9296
Fatty acids, total saturated 8:0 (g)	0.0032
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)	4.1810
Sodium, Na (mg)	1819.5590
Iron, Fe (mg)	2.0982
Energy (kJ)	2313.6703
Ash (g)	5.6379
Caffeine (mg)	0.0000
Glycine (g)	0.2211
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)	13.4140
Fatty acids, total polyunsaturated (g)	14.4186
Vitamin E (alpha-tocopherol) (mg)	3.6786
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.1027
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4588
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0132
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.7868
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)	0.0355
Folate, food (g)	26.1040
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	24.7913
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)	147.3260
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	15.0239
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	329.1340
Fatty acids, total saturated 10:0 (g)	0.0034
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3746
Glutamic acid (g)	0.8527
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5547
Folate, DFE (g)	26.1040
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)	1.6648
Tryptophan (g)	0.0842
Threonine (g)	0.2808
Fatty acids, total polyunsaturated 18:1 c (g)	1.7014
Manganese, Mn (mg)	0.7130
Protein (g)	6.8975
Cryptoxanthin, beta (g)	6.2395
Fatty acids, total saturated 18:1 undifferentiated (g)	24.6306
Betaine (mg)	0.2524
Phosphorus, P (mg)	213.4160
Tocopherol, gamma (mg)	16.8908

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. FOR THE COOKIES: Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool. Beat in egg. | 2. Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes. | 3. Shape dough into 1 inch balls and place on lightly greased baking sheets. Bake in a preheated 350°F oven for 13 to 15 minutes. Yield: 96 to 108 cookies. | 4. FOR THE FROSTING: Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer. | 5. Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container. | 6. Wheatland Bounty. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
liquid honey	1 1/2	cups		-	-	-	-
shortening	1/4	cup		453.05	0.0	0.0	51.25
egg	1			71.5	0.36	6.28	4.755
purpose flour	4	cups	sifted	-	-	-	-
salt	1	teaspoon		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
cardamom	3/4	teaspoon	ground	4.665	1.0270000000000001	0.1614	0.1005
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
anise seed	1/4	teaspoon	crushed	1.7693	0.2626	0.0924	0.0835
unbeaten egg white	2			-	-	-	-
liquid honey	1	tablespoon		-	-	-	-
anise seed	1/2	teaspoon	crumbled	1.7693	0.2626	0.0924	0.0835
cardamom	1/4	teaspoon	ground	4.665	1.0270000000000001	0.1614	0.1005
icing sugar	2	cups		-	-	-	-

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

Cooking in progress....

German Pfeffernusse With Frosting (Pepper Nuts)