RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.231
Energy (kCal)	1638.1059
Carbohydrates (g)	258.6428
Total fats (g)	62.9188
Fatty acids, total saturated 20:0 (g)	0.0020
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4631
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0136
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0943
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0197
Riboflavin (mg)	0.8485
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0040
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)	2.8460
Tocopherol, delta (mg)	0.0300
Arginine (g)	3.5835
Proline (g)	1.2488
Fatty acids, total polyunsaturated 18:1 t (g)	0.0121
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	12.4609
Adjusted Protein (g)	0.0000
Cystine (g)	0.5698
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.4782
Copper, Cu (mg)	2.4995
Maltose (g)	0.0000
Zinc, Zn (mg)	6.5988
Total lipid (fat) (g)	62.9188
Vitamin K (phylloquinone) (g)	2.4047
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)	0.0212
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.3607
Folate, total (g)	143.7051
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	363.5020
Energy (kcal)	1638.1059
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2820
Fatty acids, total saturated 14:1 (g)	0.0037
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8969
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	223.2496
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0398
Vitamin C, total ascorbic acid (mg)	0.4237
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)	1.6302
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)	346.0141
Fatty acids, total saturated 16:0 (g)	6.3068
Carbohydrate, by difference (g)	258.6428
Vitamin D (IU)	41.0000
Fructose (g)	12.6125
Fluoride, F (g)	0.9433
Aspartic acid (g)	2.6659
Tyrosine (g)	1.1508
Potassium, K (mg)	2058.6455
Fatty acids, total saturated 12:0 (g)	0.0032
Vitamin A, RAE (g)	84.2552
Serine (g)	1.6560
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4785
Fatty acids, total trans-polyenoic 22:4 (g)	0.0067
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0013
Fatty acids, total saturated 22:0 (g)	0.0025
Fatty acids, total saturated 14:0 (g)	0.2872
Histidine (g)	0.7854
Isoleucine (g)	1.2595
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0062
Niacin (mg)	8.1825
Water (g)	62.6577
Fatty acids, total saturated 8:0 (g)	0.0033
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)	3.8371
Sodium, Na (mg)	553.3913
Iron, Fe (mg)	9.6162
Energy (kJ)	6854.1468
Ash (g)	10.6514
Caffeine (mg)	0.0000
Glycine (g)	1.6858
Fatty acids, total trans-polyenoic (g)	0.0061
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	25.6653
Fatty acids, total polyunsaturated (g)	26.3116
Vitamin E (alpha-tocopherol) (mg)	0.5602
Sucrose (g)	180.7938
Vitamin B-6 (mg)	0.9089
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)	1.1450
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)	2.5203
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)	1.6017
Folate, food (g)	143.7051
Fatty acids, total saturated 20:1 (g)	0.0948
Fatty acids, total monounsaturated (g)	23.7441
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7722
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0111
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	162.1768
Fatty acids, total polyunsaturated 16:1 c (g)	0.0991
Fatty acids, total saturated (g)	9.8320
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	859.3508
Fatty acids, total saturated 10:0 (g)	0.0037
Galactose (g)	0.0021
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.4926
Glutamic acid (g)	5.6206
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)	2.1926
Folate, DFE (g)	143.7051
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0061
Fiber, total dietary (g)	11.9103
Tryptophan (g)	0.5523
Threonine (g)	1.1681
Fatty acids, total polyunsaturated 18:1 c (g)	1.7034
Manganese, Mn (mg)	3.5157
Protein (g)	28.2310
Cryptoxanthin, beta (g)	5.4209
Fatty acids, total saturated 18:1 undifferentiated (g)	23.3334
Betaine (mg)	0.4211
Phosphorus, P (mg)	1042.5357
Tocopherol, gamma (mg)	0.3283

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Swedish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves. | 2. In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes. | 3. Beat in the egg. | 4. Reduce the mixer speed to low and beat in the flour mixture. | 5. Cover and refrigerate for several hours. | 6. Position a rack in the middle of an oven and preheat to 350 degrees F. | 7. Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter. | 8. Place the balls on the cookie sheets spacing them about 2 inches apart. | 9. Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes. | 10. Transfer the baking sheets to racks and let the cookies cool slightly on the sheets. | 11. Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar. | 12. Transfer to racks and let cool completely. | 13. Repeat with the remaining cookies. | 14. Store in an air-tight container at room temperature for up to 1 week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/4	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
anise seed	1/2	teaspoon	crushed	3.5385	0.5252	0.1848	0.16699999999999998
cinnamon	1/2	teaspoon	ground	-	-	-	-
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
molasses	1/4	cup	unsulfured	244.325	62.96	0.0	0.0842
egg	1			71.5	0.36	6.28	4.755
confectioner ' sugar	2	cups		-	-	-	-

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

Cooking in progress....

Pfeffernusse (German Pepper Nut Cookies )