RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	68.43
Energy (kCal)	5724.0643
Carbohydrates (g)	500.1911
Total fats (g)	393.3816
Fatty acids, total saturated 20:0 (g)	0.1218
Fatty acids, total saturated 18:3 undifferentiated (g)	23.6198
Fatty acids, total polyunsaturated 17:1 (g)	0.1920
Fatty acids, total trans-monoenoic (g)	2.4780
Fatty acids, total saturated 20:4 undifferentiated (g)	0.7032
Fatty acids, total saturated 4:0 (g)	1.8298
Fatty acids, total trans (g)	3.0804
Riboflavin (mg)	2.5717
Tocopherol, beta (mg)	0.0300
Lactose (g)	11.1153
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0690
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)	18.0855
Tocopherol, delta (mg)	0.1800
Arginine (g)	5.8608
Proline (g)	3.4893
Fatty acids, total polyunsaturated 18:1 t (g)	2.2074
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1100
Adjusted Protein (g)	0.0000
Cystine (g)	1.2995
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	102.3277
Copper, Cu (mg)	2.2461
Maltose (g)	0.0000
Zinc, Zn (mg)	10.4522
Total lipid (fat) (g)	393.3816
Vitamin K (phylloquinone) (g)	41.5240
Cholesterol (mg)	1395.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0072
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.4008
Menaquinone-4 (g)	0.8133
Phytosterols (mg)	383.6800
Folate, total (g)	272.2667
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.1596
Vitamin A, IU (IU)	5360.1600
Energy (kcal)	5724.0643
Fatty acids, total saturated 16:1 undifferentiated (g)	2.5682
Fatty acids, total saturated 14:1 (g)	0.8466
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.0715
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0216
Sugars, total (g)	463.0439
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3960
Vitamin C, total ascorbic acid (mg)	1.4400
Lutein + zeaxanthin (g)	1509.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1740
Vitamin B-12, added (g)	0.0000
Valine (g)	4.3435
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0072
Magnesium, Mg (mg)	187.7073
Fatty acids, total saturated 16:0 (g)	50.0929
Carbohydrate, by difference (g)	500.1911
Vitamin D (IU)	398.8267
Fructose (g)	0.0000
Fluoride, F (g)	10.5000
Aspartic acid (g)	6.6918
Tyrosine (g)	2.8431
Potassium, K (mg)	1379.8050
Fatty acids, total saturated 12:0 (g)	2.5826
Vitamin A, RAE (g)	1507.4133
Serine (g)	4.4583
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.6174
Fatty acids, total trans-polyenoic 22:4 (g)	0.0630
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0216
Fatty acids, total saturated 22:0 (g)	0.0480
Fatty acids, total saturated 14:0 (g)	8.4790
Histidine (g)	1.7915
Isoleucine (g)	3.4152
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.4872
Niacin (mg)	7.5610
Water (g)	443.0695
Fatty acids, total saturated 8:0 (g)	0.9946
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0732
Carotene, beta (g)	178.4933
Sodium, Na (mg)	1603.4083
Iron, Fe (mg)	11.2218
Energy (kJ)	23954.4073
Ash (g)	17.9612
Caffeine (mg)	0.0000
Glycine (g)	2.9688
Fatty acids, total trans-polyenoic (g)	0.6024
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0408
Fatty acids, total saturated 18:2 undifferentiated (g)	147.9750
Fatty acids, total polyunsaturated (g)	172.9004
Vitamin E (alpha-tocopherol) (mg)	6.2869
Sucrose (g)	450.8186
Vitamin B-6 (mg)	0.8021
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.5226
Vitamin D (D2 + D3) (g)	9.9213
Vitamin D3 (cholecalciferol) (g)	9.9213
Lysine (g)	3.9335
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.1674
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	6.9232
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)	0.8712
Fatty acids, total trans-polyenoic 18:3i (g)	0.0096
Thiamin (mg)	1.7450
Folate, food (g)	272.2667
Fatty acids, total saturated 20:1 (g)	1.1894
Fatty acids, total monounsaturated (g)	104.9332
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.6906
Fatty acids, total polyunsaturated 16:1 t (g)	0.2706
Fatty acids, total polyunsaturated 17:0 (g)	0.5700
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.3000
Choline, total (mg)	934.2227
Fatty acids, total polyunsaturated 16:1 c (g)	1.9068
Fatty acids, total saturated (g)	94.0761
Vitamin B-12 (g)	3.4200
Calcium, Ca (mg)	1517.4387
Fatty acids, total saturated 10:0 (g)	2.2510
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0300
Alanine (g)	3.6276
Glutamic acid (g)	11.7340
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0078
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1488.6000
Leucine (g)	5.6996
Folate, DFE (g)	272.2667
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.5928
Fiber, total dietary (g)	11.1784
Tryptophan (g)	1.1599
Threonine (g)	2.9662
Fatty acids, total polyunsaturated 18:1 c (g)	27.1512
Manganese, Mn (mg)	2.0602
Protein (g)	68.4300
Cryptoxanthin, beta (g)	27.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	99.8890
Betaine (mg)	1.3880
Phosphorus, P (mg)	1910.0370
Tocopherol, gamma (mg)	2.0760

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. Line an 11 x 17- inch jelly-roll pan with parchment and butter the paper. | 2. Preheat oven to 350 F. | 3. In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light. | 4. Add the egg yolks and beat until very light in texture. | 5. Stir in the flour, baking powder, and milk. | 6. Spread the batter in the prepared pan. | 7. Sprinkle half of the nuts on top. | 8. In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue. | 9. Spread the meringue over the batter. | 10. Top with the remaining nuts. | 11. Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. | 12. Remove from the pan, peel off the parchment paper, and cool. | 13. Cut the cake into two equal halves. | 14. TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form. | 15. Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP. | 16. Cover with the other half of the torte, MERINGUE--SIDE UP. | 17. Before serving, top with the remaining whipped cream and the chopped nuts. | 18. Garnish with strawberries, if desired. | 19. 16 servings. | 20. Scandinavian Feasts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
sugar	2 1/4	cups		1813.455	453.591	0.0	0.0
egg	6		separated	429.0	2.16	37.68	28.53
purpose flour	1/3	cup		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
icing sugar	2	tablespoons	powdered	-	-	-	-
nut			chopped	-	-	-	-
strawberry				-	-	-	-

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

Cooking in progress....

Swedish Nut Torte Glomminge Torte