RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.7474
Energy (kCal)	276.8987
Carbohydrates (g)	16.7547
Total fats (g)	9.5511
Fatty acids, total saturated 20:0 (g)	0.0013
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0767
Fatty acids, total polyunsaturated 17:1 (g)	0.0053
Fatty acids, total trans-monoenoic (g)	0.0114
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1416
Fatty acids, total saturated 4:0 (g)	0.0018
Fatty acids, total trans (g)	0.0167
Riboflavin (mg)	0.4221
Tocopherol, beta (mg)	0.0044
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0167
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)	0.5984
Tocopherol, delta (mg)	0.0264
Arginine (g)	0.6249
Proline (g)	0.3066
Fatty acids, total polyunsaturated 18:1 t (g)	0.0101
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1678
Adjusted Protein (g)	0.0000
Cystine (g)	0.1557
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.5530
Copper, Cu (mg)	0.4784
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1710
Total lipid (fat) (g)	9.5511
Vitamin K (phylloquinone) (g)	0.2453
Cholesterol (mg)	220.3467
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0158
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	47.4800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0097
Vitamin A, IU (IU)	357.6333
Energy (kcal)	276.8987
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1198
Fatty acids, total saturated 14:1 (g)	0.0031
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2260
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	13.8710
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0264
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	221.3200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0629
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4770
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)	38.0727
Fatty acids, total saturated 16:0 (g)	1.5128
Carbohydrate, by difference (g)	16.7547
Vitamin D (IU)	36.0800
Fructose (g)	0.0150
Fluoride, F (g)	0.4840
Aspartic acid (g)	0.7501
Tyrosine (g)	0.2942
Potassium, K (mg)	370.4387
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	104.7000
Serine (g)	0.5243
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3936
Fatty acids, total trans-polyenoic 22:4 (g)	0.0057
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.0288
Histidine (g)	0.1884
Isoleucine (g)	0.3718
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0053
Niacin (mg)	1.8722
Water (g)	127.4673
Fatty acids, total saturated 8:0 (g)	0.0018
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0079
Carotene, beta (g)	0.0000
Sodium, Na (mg)	147.6107
Iron, Fe (mg)	2.6688
Energy (kJ)	1158.6200
Ash (g)	2.3584
Caffeine (mg)	0.0000
Glycine (g)	0.3121
Fatty acids, total trans-polyenoic (g)	0.0053
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0053
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7870
Fatty acids, total polyunsaturated (g)	3.1374
Vitamin E (alpha-tocopherol) (mg)	1.0287
Sucrose (g)	13.6882
Vitamin B-6 (mg)	0.2257
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.8800
Vitamin D3 (cholecalciferol) (g)	0.8800
Lysine (g)	0.4584
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0101
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7439
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)	0.0035
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2819
Folate, food (g)	47.4800
Fatty acids, total saturated 20:1 (g)	0.0186
Fatty acids, total monounsaturated (g)	3.5219
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6736
Fatty acids, total polyunsaturated 16:1 t (g)	0.0013
Fatty acids, total polyunsaturated 17:0 (g)	0.0097
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0440
Choline, total (mg)	202.9387
Fatty acids, total polyunsaturated 16:1 c (g)	0.0871
Fatty acids, total saturated (g)	2.1915
Vitamin B-12 (g)	1.5249
Calcium, Ca (mg)	202.3793
Fatty acids, total saturated 10:0 (g)	0.0026
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0044
Alanine (g)	0.4165
Glutamic acid (g)	1.1333
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0004
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	104.4000
Leucine (g)	0.6142
Folate, DFE (g)	47.4800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0053
Fiber, total dietary (g)	0.9300
Tryptophan (g)	0.1125
Threonine (g)	0.3185
Fatty acids, total polyunsaturated 18:1 c (g)	1.4907
Manganese, Mn (mg)	0.1768
Protein (g)	29.7474
Cryptoxanthin, beta (g)	3.9600
Fatty acids, total saturated 18:1 undifferentiated (g)	3.3732
Betaine (mg)	0.1320
Phosphorus, P (mg)	366.8580
Tocopherol, gamma (mg)	0.2200

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Sift the flour, salt and bicarbonate of soda together into a medium sized bowl. | 2. Make a well in the centre, add the sugar, egg, soured milk and the melted butter. | 3. Stir gradually, drawing in the flour from the sides, to make a smooth batter. | 4. Put tablespoonfuls of the batter on to a hot, greased griddle or fry pan. | 5. If the batter thickens while cooking the pikelets just add a little more milk. | 6. Use enough milk to make the batter the original consistency. | 7. Cook each pikelet until bubbles appear on top and brown underneath. | 8. Turn the pikelet to brown the other side. | 9. Continue until all the batter is used. | 10. Serve with strawberry jam and cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	4	ounces		100.8667	0.0	22.44	0.5667
salt	1	pinch		-	-	-	-
bicarbonate soda	1/4	teaspoon		100.8667	0.0	22.44	0.5667
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
egg	1			62.92	0.3168	5.5264	4.1844
milk	4	fluid	soured	-	-	-	-
vinegar	1	teaspoon	measured	1.05	0.0465	0.0	0.0
butter	2	teaspoons	melted	57.0	2.6189999999999998	1.781	4.8
butter				57.0	2.6189999999999998	1.781	4.8

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

Cooking in progress....

Pikelets - Good Old Aussie Ones