RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.8694
Energy (kCal)	3219.686
Carbohydrates (g)	786.8865
Total fats (g)	5.0179
Fatty acids, total saturated 20:0 (g)	0.0182
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0947
Fatty acids, total polyunsaturated 17:1 (g)	0.0308
Fatty acids, total trans-monoenoic (g)	0.0105
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0105
Riboflavin (mg)	0.0825
Tocopherol, beta (mg)	0.0019
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)	0.0718
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5091
Proline (g)	0.3098
Fatty acids, total polyunsaturated 18:1 t (g)	0.0105
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0714
Adjusted Protein (g)	0.0000
Cystine (g)	0.1127
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	14.6676
Copper, Cu (mg)	0.5888
Maltose (g)	0.0000
Zinc, Zn (mg)	2.5910
Total lipid (fat) (g)	5.0179
Vitamin K (phylloquinone) (g)	2.5192
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)	0.0006
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	7.8000
Folate, total (g)	8.2200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6.7600
Energy (kcal)	3219.6860
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0352
Fatty acids, total saturated 14:1 (g)	0.0290
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1401
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	702.0587
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0226
Vitamin C, total ascorbic acid (mg)	2.3546
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)	0.3990
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)	138.0940
Fatty acids, total saturated 16:0 (g)	0.4694
Carbohydrate, by difference (g)	786.8865
Vitamin D (IU)	0.0000
Fructose (g)	0.0846
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7834
Tyrosine (g)	0.3083
Potassium, K (mg)	838.1100
Fatty acids, total saturated 12:0 (g)	0.0032
Vitamin A, RAE (g)	0.3900
Serine (g)	0.2975
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3500
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)	0.0830
Histidine (g)	0.1459
Isoleucine (g)	0.2812
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.6977
Water (g)	12.8062
Fatty acids, total saturated 8:0 (g)	0.0006
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)	4.0300
Sodium, Na (mg)	47.0860
Iron, Fe (mg)	19.0694
Energy (kJ)	13475.0600
Ash (g)	4.2199
Caffeine (mg)	0.0000
Glycine (g)	0.2993
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0152
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8312
Fatty acids, total polyunsaturated (g)	0.9251
Vitamin E (alpha-tocopherol) (mg)	1.0588
Sucrose (g)	701.7207
Vitamin B-6 (mg)	0.4802
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2349
Beta-sitosterol (mg)	0.0000
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)	0.7489
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)	0.1641
Folate, food (g)	8.2200
Fatty acids, total saturated 20:1 (g)	0.0312
Fatty acids, total monounsaturated (g)	2.5045
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)	0.0630
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	17.0426
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9351
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	354.0340
Fatty acids, total saturated 10:0 (g)	0.1620
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0094
Alanine (g)	0.3243
Glutamic acid (g)	1.0809
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)	0.5378
Folate, DFE (g)	8.2200
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)	7.6976
Tryptophan (g)	0.0889
Threonine (g)	0.2279
Fatty acids, total polyunsaturated 18:1 c (g)	0.0141
Manganese, Mn (mg)	5.9793
Protein (g)	8.8694
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3775
Betaine (mg)	1.8236
Phosphorus, P (mg)	211.8120
Tocopherol, gamma (mg)	0.1354

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. Peel and cut onions into medium sized pieces. | 2. Peel cucumbers, remove seeds and centres. | 3. Cut to desired size. | 4. If cucumbers are green and not too ripe, skin may be left on. | 5. Separate cauliflower into small flowerets. | 6. Dice red peppers. | 7. Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water. | 8. Add a pinch of alum and let stand overnight (up to 24 hours). | 9. Then Drain vegetables and prepare sauce. | 10. Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot. | 11. set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute. | 12. Remove pickling spice bag and throw out. | 13. Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture. | 14. Cook sauce until thick, continually stirring with whisk. | 15. Add vegetables and cook slowly for 25 minutes, stirring occasionally. | 16. Be careful not to scorch. | 17. Ladle into hot, sterilized jars, while mixture is still hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	quart		-	-	-	-
cucumber	2	quarts		-	-	-	-
cauliflower	1			-	-	-	-
red pepper optional make	2		diced sweet	-	-	-	-
sugar	3 1/2	cups		2820.93	705.586	0.0	0.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
turmeric	2	tablespoons		58.656000000000006	12.6223	1.8198	0.611
celery seed	2	tablespoons		50.96	5.3755	2.3491	3.2851
mustard powder	1/2	cup		-	-	-	-
vinegar	1	quart		-	-	-	-
pickling spice	4	tablespoons		-	-	-	-

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

Cooking in progress....

Mustard Pickles