RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	40.5094
Energy (kCal)	1899.895
Carbohydrates (g)	388.9613
Total fats (g)	20.0846
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0014
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)	0.0023
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)	0.0022
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0192
Proline (g)	0.0384
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1510
Adjusted Protein (g)	0.0000
Cystine (g)	0.0096
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.5012
Copper, Cu (mg)	0.1587
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1162
Total lipid (fat) (g)	20.0846
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	41.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	3.0500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.9150
Energy (kcal)	1899.8950
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0096
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	104.3843
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	5.9018
Lutein + zeaxanthin (g)	2.2875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0224
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)	25.9200
Fatty acids, total saturated 16:0 (g)	0.0162
Carbohydrate, by difference (g)	388.9613
Vitamin D (IU)	0.0000
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0320
Tyrosine (g)	0.0160
Potassium, K (mg)	515.5075
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0192
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0208
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)	0.0003
Histidine (g)	0.0128
Isoleucine (g)	0.0160
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0139
Water (g)	1756.2489
Fatty acids, total saturated 8:0 (g)	0.0000
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)	0.1525
Sodium, Na (mg)	3801.0575
Iron, Fe (mg)	12.4198
Energy (kJ)	7952.6475
Ash (g)	20.1851
Caffeine (mg)	0.0000
Glycine (g)	0.0144
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)	0.0418
Fatty acids, total polyunsaturated (g)	0.0432
Vitamin E (alpha-tocopherol) (mg)	0.0229
Sucrose (g)	0.0656
Vitamin B-6 (mg)	0.0070
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)	0.0096
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)	0.0200
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0037
Folate, food (g)	3.0500
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0265
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	1.4177
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.0245
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	427.4800
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0304
Glutamic acid (g)	0.0848
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)	0.0576
Folate, DFE (g)	3.0500
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)	65.9718
Tryptophan (g)	0.0016
Threonine (g)	0.0144
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.0928
Protein (g)	40.5094
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0262
Betaine (mg)	0.0000
Phosphorus, P (mg)	22.1700
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Grease all of the insides of a 9 inch baking pan,then line with wax paper and grease the wax paper. | 2. In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. | 3. Stir constantly until sugar dissolves. | 4. Allow mixture to boil. | 5. Reduce heat to low and allow to simmer, when the mixture reaches 240°F on a candy thermometer, take off the heat and set aside. | 6. Mix in cream of tartar, 1 cup corn starch and remaining water into saucepan over medium heat. | 7. Stir making sure all lumps are gone allow the mixture to begin boiling. | 8. Stop stirring when the mixture has a glue like consistency. | 9. Mix in the lemon juice, water and sugar mixture. | 10. Stir constantly for around 5 minutes. | 11. Reduce heat to low. Allow to simmer for 1 hour, stirring frequently. | 12. Do Not let it burn or stick to the pan. | 13. When the mixture has become a golden color, mix in rosewater. | 14. Pour mixture into pan lined with wax paper. | 15. Make sure that it is spread out evenly in the pan and allow to cool overnight. | 16. When it has cooled overnight, sift together confectioners sugar and remaining cornstarch. | 17. Turn over baking pan onto clean counter or table and with a oiled knife cut into one inch pieces. | 18. Coat with confectioners sugar mixture. | 19. You can serve it immediately or store it in an airtight container in layers separated with wax or parchment paper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	4	cups	granulated	1279.2	240.032	40.04	19.968
cornstarch	1 1/4	cups		609.6	146.032	0.41600000000000004	0.08
cream tartar	1	teaspoon		7.74	1.845	0.0	0.0
water	4 1/4	cups		0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
rose water	1 1/2	1/2		0.0	0.0	0.0	0.0
confectioner ' sugar	1	cup		-	-	-	-
shortening				-	-	-	-

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

Cooking in progress....

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