RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.8443
Energy (kCal)	970.107
Carbohydrates (g)	175.8533
Total fats (g)	22.2766
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1068
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.6325
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	1.1301
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.4161
Proline (g)	0.8251
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	29.5789
Adjusted Protein (g)	0.0000
Cystine (g)	0.4245
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	35.1238
Copper, Cu (mg)	0.6358
Maltose (g)	0.1764
Zinc, Zn (mg)	2.4148
Total lipid (fat) (g)	22.2766
Vitamin K (phylloquinone) (g)	4.2690
Cholesterol (mg)	382.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	89.6300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	564.7500
Energy (kcal)	970.1070
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2241
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5005
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	119.7601
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0747
Vitamin C, total ascorbic acid (mg)	0.5880
Lutein + zeaxanthin (g)	613.2500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1116
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)	95.2230
Fatty acids, total saturated 16:0 (g)	2.8999
Carbohydrate, by difference (g)	175.8533
Vitamin D (IU)	82.0000
Fructose (g)	28.7532
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.8901
Tyrosine (g)	0.6329
Potassium, K (mg)	1167.9880
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	160.4500
Serine (g)	1.2004
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8951
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.7224
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0525
Histidine (g)	0.4346
Isoleucine (g)	0.8579
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	2.8455
Water (g)	525.4001
Fatty acids, total saturated 8:0 (g)	0.0055
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	8.8200
Sodium, Na (mg)	2604.5290
Iron, Fe (mg)	6.7679
Energy (kJ)	4057.8210
Ash (g)	12.1287
Caffeine (mg)	0.0000
Glycine (g)	0.7635
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	4.6767
Fatty acids, total polyunsaturated (g)	5.0949
Vitamin E (alpha-tocopherol) (mg)	1.1235
Sucrose (g)	35.0448
Vitamin B-6 (mg)	0.4354
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.0947
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.5036
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3090
Folate, food (g)	89.6300
Fatty acids, total saturated 20:1 (g)	0.0371
Fatty acids, total monounsaturated (g)	6.4301
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0235
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	303.0610
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	5.1825
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	416.0090
Fatty acids, total saturated 10:0 (g)	0.0075
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.9966
Glutamic acid (g)	2.7965
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.4141
Folate, DFE (g)	89.6300
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	29.2796
Tryptophan (g)	0.2431
Threonine (g)	0.7300
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.6368
Protein (g)	28.8443
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.1472
Betaine (mg)	0.8880
Phosphorus, P (mg)	452.4590
Tocopherol, gamma (mg)	0.5735

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. Preheat oven to 350°F. | 2. In a large bowl, cream butter and sugar until soft and fluffy. NOTE: Creaming of fat and sugar until it resembles whipped cream in colour and texture. | 3. Add eggs and beat well. | 4. In a separate bowl, combine flour, baking powder and salt. Stir into egg mixture. Fold in the nuts. | 5. In small bowl, pour boiling water over dates. Add baking soda and let it bubble. Pour date mixture into batter and mix well. | 6. Pour batter into a greased 11 x 9-inch baking dish and bake for 30 to 40 minutes, or until a toothpick inserted in tart comes out clean. | 7. Meanwhile, to make syrup, in a saucepan combine sugar, water and butter. Bring to a boil and simmer for 5 minutes, or until syrup is a golden colour. | 8. Remove from heat and stir in vanilla and brandy. When bubbles disappear, pour syrup over tart just as it comes out of the oven. Serve cold with whipped cream. Serves 10. | 9. Impossible Pie.Recipes Compiled By Lucy Waverman for the Hospital For Sick Children Centre. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		85.5	3.9285	2.6715	7.2
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
egg	2			143.0	0.72	12.56	9.51
purpose flour	1 1/2	1/2		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
nut	1/2	cup	chopped	-	-	-	-
water	1	cup	boiling	0.0	0.0	0.0	0.0
date	1	cup	chopped	414.54	110.2941	3.6015	0.5733
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
water	1/2	cup		0.0	0.0	0.0	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
brandy	1/4	cup		-	-	-	-

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

Cooking in progress....

South African Brandy Squares