RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1982
Energy (kCal)	951.2635
Carbohydrates (g)	128.3254
Total fats (g)	51.7215
Fatty acids, total saturated 20:0 (g)	0.0041
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8337
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0044
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0022
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0053
Riboflavin (mg)	0.0094
Tocopherol, beta (mg)	0.2255
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0039
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)	5.4509
Tocopherol, delta (mg)	7.8720
Arginine (g)	0.0084
Proline (g)	0.0098
Fatty acids, total polyunsaturated 18:1 t (g)	0.0044
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	20.1091
Adjusted Protein (g)	0.0000
Cystine (g)	0.0018
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.1745
Copper, Cu (mg)	0.8374
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5510
Total lipid (fat) (g)	51.7215
Vitamin K (phylloquinone) (g)	25.0193
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0123
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	108.4760
Folate, total (g)	0.9650
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	3.3600
Energy (kcal)	951.2635
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0013
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0022
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0002
Sugars, total (g)	126.0212
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.2042
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)	0.0100
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	415.2395
Fatty acids, total saturated 16:0 (g)	7.3003
Carbohydrate, by difference (g)	128.3254
Vitamin D (IU)	0.0000
Fructose (g)	21.5736
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0209
Tyrosine (g)	0.0048
Potassium, K (mg)	2505.0900
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	0.1680
Serine (g)	0.0068
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0066
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0103
Fatty acids, total saturated 22:0 (g)	0.0037
Fatty acids, total saturated 14:0 (g)	0.2112
Histidine (g)	0.0039
Isoleucine (g)	0.0070
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0012
Niacin (mg)	1.6298
Water (g)	40.2714
Fatty acids, total saturated 8:0 (g)	0.0008
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0004
Carotene, beta (g)	0.9450
Sodium, Na (mg)	190.5820
Iron, Fe (mg)	8.3523
Energy (kJ)	3979.5605
Ash (g)	6.4834
Caffeine (mg)	0.0000
Glycine (g)	0.0076
Fatty acids, total trans-polyenoic (g)	0.0009
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	12.7010
Fatty acids, total polyunsaturated (g)	13.5423
Vitamin E (alpha-tocopherol) (mg)	3.3372
Sucrose (g)	49.5394
Vitamin B-6 (mg)	1.1436
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0101
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.3735
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)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0734
Folate, food (g)	0.9650
Fatty acids, total saturated 20:1 (g)	0.0078
Fatty acids, total monounsaturated (g)	22.8956
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0537
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0009
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	24.4504
Fatty acids, total polyunsaturated 16:1 c (g)	0.0005
Fatty acids, total saturated (g)	12.9339
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	426.9110
Fatty acids, total saturated 10:0 (g)	0.0028
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0073
Glutamic acid (g)	0.0183
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)	0.0000
Leucine (g)	0.0114
Folate, DFE (g)	0.9650
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0009
Fiber, total dietary (g)	0.7942
Tryptophan (g)	0.0011
Threonine (g)	0.0052
Fatty acids, total polyunsaturated 18:1 c (g)	0.0164
Manganese, Mn (mg)	3.8500
Protein (g)	0.1982
Cryptoxanthin, beta (g)	2.1630
Fatty acids, total saturated 18:1 undifferentiated (g)	22.8857
Betaine (mg)	0.0294
Phosphorus, P (mg)	80.9755
Tocopherol, gamma (mg)	16.5537

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 375°F. | 2. Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool. | 3. Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes. | 4. Shape into small (about quarter-sized) balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers. | 5. Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn. | 6. When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely. | 7. Once completely cooled, store in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
molasses	1/2	cup		488.65	125.92	0.0	0.1685
shortening	1/4	cup		453.05	0.0	0.0	51.25
purpose flour	1 1/2	1/2		-	-	-	-
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
cinnamon	1	teaspoon		-	-	-	-
clove	1	teaspoon	ground	5.754	1.3761	0.1254	0.273
salt	1/4	teaspoon		-	-	-	-

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

Cooking in progress....

Maritime Gingersnaps