RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.5386
Energy (kCal)	1380.014
Carbohydrates (g)	212.5383
Total fats (g)	56.6648
Fatty acids, total saturated 20:0 (g)	0.0069
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9333
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1685
Fatty acids, total saturated 4:0 (g)	0.0478
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4633
Tocopherol, beta (mg)	0.0135
Lactose (g)	3.0924
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	4.9306
Tocopherol, delta (mg)	0.0402
Arginine (g)	0.6692
Proline (g)	0.6023
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.7006
Adjusted Protein (g)	0.0000
Cystine (g)	0.1970
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	29.0470
Copper, Cu (mg)	0.1245
Maltose (g)	0.0119
Zinc, Zn (mg)	1.3070
Total lipid (fat) (g)	56.6648
Vitamin K (phylloquinone) (g)	0.4520
Cholesterol (mg)	376.5500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	82.3440
Folate, total (g)	53.0340
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	2631.3880
Energy (kcal)	1380.0140
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3694
Fatty acids, total saturated 14:1 (g)	0.0076
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3167
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	210.1483
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0351
Vitamin C, total ascorbic acid (mg)	0.1128
Lutein + zeaxanthin (g)	437.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0484
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7481
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)	24.7940
Fatty acids, total saturated 16:0 (g)	8.2019
Carbohydrate, by difference (g)	212.5383
Vitamin D (IU)	79.2800
Fructose (g)	1.2329
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.1294
Tyrosine (g)	0.4849
Potassium, K (mg)	343.1460
Fatty acids, total saturated 12:0 (g)	0.0485
Vitamin A, RAE (g)	634.7460
Serine (g)	0.8527
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5783
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.7224
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0085
Fatty acids, total saturated 14:0 (g)	0.3282
Histidine (g)	0.2962
Isoleucine (g)	0.6114
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2388
Water (g)	112.1800
Fatty acids, total saturated 8:0 (g)	0.0493
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	363.2700
Sodium, Na (mg)	669.2310
Iron, Fe (mg)	2.1909
Energy (kJ)	5772.7330
Ash (g)	2.8679
Caffeine (mg)	0.0000
Glycine (g)	0.3470
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	12.3939
Fatty acids, total polyunsaturated (g)	13.5769
Vitamin E (alpha-tocopherol) (mg)	2.7547
Sucrose (g)	203.8279
Vitamin B-6 (mg)	0.2172
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0458
Vitamin D (D2 + D3) (g)	1.9790
Vitamin D3 (cholecalciferol) (g)	1.9790
Lysine (g)	0.8623
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6956
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)	0.0062
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0838
Folate, food (g)	53.0340
Fatty acids, total saturated 20:1 (g)	0.0281
Fatty acids, total monounsaturated (g)	26.4852
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0197
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0670
Choline, total (mg)	297.5870
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	13.7433
Vitamin B-12 (g)	1.1074
Calcium, Ca (mg)	228.3110
Fatty acids, total saturated 10:0 (g)	0.0503
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5913
Glutamic acid (g)	1.7043
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	603.6720
Leucine (g)	1.0106
Folate, DFE (g)	53.0340
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.1448
Threonine (g)	0.4985
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1050
Protein (g)	11.5386
Cryptoxanthin, beta (g)	10.1100
Fatty acids, total saturated 18:1 undifferentiated (g)	26.0726
Betaine (mg)	0.7790
Phosphorus, P (mg)	234.0380
Tocopherol, gamma (mg)	0.4761

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 65 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 350 degrees F (175 degrees C). | 2. In a saucepan, combine white sugar, brown sugar, flour and salt. Pour in milk and add margarine. Heat, stirring constantly, until sugar dissolves and margarine is melted. Remove from heat and set aside to cool. | 3. In a large bowl, whisk egg yolk, egg and vanilla until smooth. Whisk in cooled sugar mixture. Pour into pie crust. | 4. Bake for 25 minutes in the preheated oven, then reduce the temperature to 250 degrees F (120 degrees C) and bake for an additional 25 minutes, or until top is puffed and edges are golden brown. Allow to cool before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white sugar	1/2	cup		387.0	99.98	0.0	0.0
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
purpose flour	1/8	cup	sifted	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
egg yolk	1			54.74	0.6103	2.6962	4.5118
egg	1			71.5	0.36	6.28	4.755
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
pie crust	1		unbaked	-	-	-	-

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

Cooking in progress....

Colonial Chess Pie