RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.3154
Energy (kCal)	1855.902
Carbohydrates (g)	33.6686
Total fats (g)	188.859
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	3.4080
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)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3120
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
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)	15.9719
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4799
Proline (g)	0.4432
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1540
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3592
Copper, Cu (mg)	0.0365
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6455
Total lipid (fat) (g)	188.8590
Vitamin K (phylloquinone) (g)	0.1500
Cholesterol (mg)	191.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	329.3760
Folate, total (g)	25.7560
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	8339.7120
Energy (kcal)	1855.9020
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5517
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2374
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.1850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.4512
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5576
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)	14.0100
Fatty acids, total saturated 16:0 (g)	22.7731
Carbohydrate, by difference (g)	33.6686
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.8111
Tyrosine (g)	0.3420
Potassium, K (mg)	164.6720
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1927.6640
Serine (g)	0.5893
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4325
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.4677
Histidine (g)	0.2064
Isoleucine (g)	0.4528
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0894
Water (g)	163.9442
Fatty acids, total saturated 8:0 (g)	0.0020
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)	1376.1600
Sodium, Na (mg)	3156.6080
Iron, Fe (mg)	2.8249
Energy (kJ)	7763.0040
Ash (g)	10.4128
Caffeine (mg)	0.0000
Glycine (g)	0.2566
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)	44.5439
Fatty acids, total polyunsaturated (g)	48.1059
Vitamin E (alpha-tocopherol) (mg)	7.5186
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1053
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6094
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)	0.9560
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0426
Folate, food (g)	25.7560
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	90.4898
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)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	146.9000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	39.7387
Vitamin B-12 (g)	0.6706
Calcium, Ca (mg)	406.2760
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4329
Glutamic acid (g)	1.2403
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1812.6080
Leucine (g)	0.7325
Folate, DFE (g)	25.7560
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)	8.0692
Tryptophan (g)	0.1106
Threonine (g)	0.3660
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0145
Protein (g)	13.3154
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	89.9151
Betaine (mg)	0.1500
Phosphorus, P (mg)	251.6740
Tocopherol, gamma (mg)	0.2500

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 170°C | 2. Cream the margarine & sugar(s) until light & fluffy. | 3. Beat in the egg & vanilla, then gradually fold in the flour & baking powder. | 4. Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour. | 5. Roll out to about 4mm thick, be sure to flour the rolling pin well. | 6. Cut out 'tops & bottoms' for your sables. | 7. Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white. | 8. Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling. | 9. When the sables are fully cooled, heat the jam until bubbling. | 10. Place all the sables tops onto a tray & dust generously with the icing sugar. | 11. Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'. | 12. Then carefully place a 'top' over the blob of jam. | 13. Allow to set, then store in one layer in an airtight container for upto 10 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	1	cup	softened	1622.0639999999999	2.0304	2.0304	181.608
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
egg	1			71.5	0.36	6.28	4.755
plain flour	2 1/2	cups		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
vanilla flavoring	1	teaspoon		-	-	-	-
strawberry jam	3/4	cup		-	-	-	-
icing sugar	1/2 - 3/4	cup		-	-	-	-

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

Cooking in progress....

Traditional Algerian Sables (Cookies) - Like Linzer Augen