RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0628
Energy (kCal)	2874.893
Carbohydrates (g)	101.3336
Total fats (g)	278.2613
Fatty acids, total saturated 20:0 (g)	0.0098
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0838
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)	0.2290
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0064
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)	5.3424
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0022
Proline (g)	0.0058
Fatty acids, total polyunsaturated 18:1 t (g)	0.2117
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0710
Copper, Cu (mg)	0.0132
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0413
Total lipid (fat) (g)	278.2613
Vitamin K (phylloquinone) (g)	19.5720
Cholesterol (mg)	15.2650
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0224
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	724.8500
Folate, total (g)	0.2130
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	177.4290
Energy (kcal)	2874.8930
Fatty acids, total saturated 16:1 undifferentiated (g)	1.7642
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0015
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	100.7175
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0040
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)	2.6660
Fatty acids, total saturated 16:0 (g)	19.2532
Carbohydrate, by difference (g)	101.3336
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.1988
Aspartic acid (g)	0.0045
Tyrosine (g)	0.0029
Potassium, K (mg)	37.2100
Fatty acids, total saturated 12:0 (g)	0.1837
Vitamin A, RAE (g)	48.5640
Serine (g)	0.0033
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0029
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.4448
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)	0.5280
Histidine (g)	0.0016
Isoleucine (g)	0.0036
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0190
Niacin (mg)	0.0208
Water (g)	3.5124
Fatty acids, total saturated 8:0 (g)	0.0845
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)	11.2180
Sodium, Na (mg)	4.1890
Iron, Fe (mg)	0.3801
Energy (kJ)	12030.0140
Ash (g)	0.1890
Caffeine (mg)	0.0000
Glycine (g)	0.0013
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)	47.5450
Fatty acids, total polyunsaturated (g)	47.6289
Vitamin E (alpha-tocopherol) (mg)	106.9847
Sucrose (g)	100.1819
Vitamin B-6 (mg)	0.0013
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1425
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0048
Beta-sitosterol (mg)	0.2840
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)	0.0093
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)	0.0009
Folate, food (g)	0.2130
Fatty acids, total saturated 20:1 (g)	0.0071
Fatty acids, total monounsaturated (g)	192.1414
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1538
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0398
Fatty acids, total polyunsaturated 18:2 i (g)	0.0210
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.4248
Fatty acids, total polyunsaturated 16:1 c (g)	0.0682
Fatty acids, total saturated (g)	25.9301
Vitamin B-12 (g)	0.0121
Calcium, Ca (mg)	14.2860
Fatty acids, total saturated 10:0 (g)	0.1796
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0021
Glutamic acid (g)	0.0126
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)	47.6410
Leucine (g)	0.0059
Folate, DFE (g)	0.2130
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)	0.0000
Tryptophan (g)	0.0009
Threonine (g)	0.0027
Fatty acids, total polyunsaturated 18:1 c (g)	1.2054
Manganese, Mn (mg)	0.0565
Protein (g)	0.0628
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	190.5637
Betaine (mg)	0.0000
Phosphorus, P (mg)	2.9660
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Czech
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy. | 2. Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough. | 3. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour. | 4. Preheat the oven to 350°F. | 5. Lightly butter two 12x15-inch baking sheets. | 6. Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick. | 7. This will make it about 2-1/2 inches long. | 8. Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet. | 9. Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack. | 10. Dust with confectioners' sugar. | 11. Many people prefer "vanilkove rohlicky" a few days old. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2		unsalted softened	50.907	0.0043	0.0603	5.7588
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
purpose flour	2	cups	sifted	-	-	-	-
almond	1 1/4	cups	ground unblanched	2408.9	0.0	0.0	272.5
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1/2	teaspoon		-	-	-	-
confectioner ' sugar				-	-	-	-

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

Cooking in progress....

Vanilla Crescents (Vanilkove Rohlicky)