RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.626
Energy (kCal)	214.984
Carbohydrates (g)	53.4751
Total fats (g)	0.2202
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0037
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)	0.0166
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)	0.0275
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0278
Proline (g)	0.0417
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1998
Adjusted Protein (g)	0.0000
Cystine (g)	0.0036
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1434
Copper, Cu (mg)	0.0460
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1774
Total lipid (fat) (g)	0.2202
Vitamin K (phylloquinone) (g)	188.8825
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.7075
Folate, total (g)	19.7655
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	971.9565
Energy (kcal)	214.9840
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0018
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0061
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	50.6193
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0138
Vitamin C, total ascorbic acid (mg)	16.2744
Lutein + zeaxanthin (g)	639.5750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0280
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)	10.9590
Fatty acids, total saturated 16:0 (g)	0.0238
Carbohydrate, by difference (g)	53.4751
Vitamin D (IU)	0.0000
Fructose (g)	0.1316
Fluoride, F (g)	0.5033
Aspartic acid (g)	0.0588
Tyrosine (g)	0.0163
Potassium, K (mg)	117.6025
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	48.5610
Serine (g)	0.0223
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0241
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
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)	0.0018
Histidine (g)	0.0102
Isoleucine (g)	0.0191
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2016
Water (g)	19.1487
Fatty acids, total saturated 8:0 (g)	0.0012
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)	579.8210
Sodium, Na (mg)	9.2605
Iron, Fe (mg)	1.0934
Energy (kJ)	899.6795
Ash (g)	0.4675
Caffeine (mg)	0.0000
Glycine (g)	0.0241
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)	0.0442
Fatty acids, total polyunsaturated (g)	0.0497
Vitamin E (alpha-tocopherol) (mg)	0.0995
Sucrose (g)	50.1902
Vitamin B-6 (mg)	0.0276
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0273
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0740
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)	0.0166
Folate, food (g)	19.7655
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0497
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)	2.1991
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0594
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	35.4660
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0314
Glutamic acid (g)	0.0704
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0375
Folate, DFE (g)	19.7655
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)	1.0424
Tryptophan (g)	0.0072
Threonine (g)	0.0188
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.2290
Protein (g)	0.6260
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0477
Betaine (mg)	0.1124
Phosphorus, P (mg)	12.9075
Tocopherol, gamma (mg)	0.1358

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. To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved. | 2. Remove from heat and chill. | 3. Remove bones and sinew from meat and wash and dry thoroughly. | 4. Sew pieces together for large square or rectangle. | 5. Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter. | 6. Also be sure to cut off all the meat from the bones and spread scraps over the surface. | 7. Roll very tightly and hold with a meat fork while sewing ends and sides. | 8. Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly. | 9. After 10 days, remove meat from brine and cover with boiling water. | 10. Boil slowly for 2 hours. | 11. Place in press until cold. | 12. If you do not have a press, place between two flat surfaces and place a weight on top. | 13. The weight should be evenly distributed. | 14. Slice thin as a cold cut or on open-faced sandwiches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1			-	-	-	-
saltpeter	1/2	teaspoon		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
water	2 1/2	quarts	boiling	-	-	-	-
lamb breast	1			-	-	-	-
salt	1	tablespoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
onion	1	tablespoon	grated	4.0	0.934	0.11	0.01
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
saltpeter	1	teaspoon		-	-	-	-

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

Cooking in progress....

Pressed Lamb