RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.8417
Energy (kCal)	664.668
Carbohydrates (g)	5.3621
Total fats (g)	64.3862
Fatty acids, total saturated 20:0 (g)	0.0885
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5084
Fatty acids, total polyunsaturated 17:1 (g)	0.1154
Fatty acids, total trans-monoenoic (g)	0.1098
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1333
Fatty acids, total saturated 4:0 (g)	0.4129
Fatty acids, total trans (g)	0.1490
Riboflavin (mg)	0.1678
Tocopherol, beta (mg)	1.1312
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0246
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)	6.3463
Tocopherol, delta (mg)	0.0112
Arginine (g)	1.3081
Proline (g)	0.6967
Fatty acids, total polyunsaturated 18:1 t (g)	0.1019
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.2134
Tocotrienol, beta (mg)	0.0224
Selenium, Se (g)	22.5120
Copper, Cu (mg)	0.2898
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0189
Total lipid (fat) (g)	64.3862
Vitamin K (phylloquinone) (g)	1.1008
Cholesterol (mg)	106.6880
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0067
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2621
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	14.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0426
Vitamin A, IU (IU)	444.3220
Energy (kcal)	664.6680
Fatty acids, total saturated 16:1 undifferentiated (g)	1.2857
Fatty acids, total saturated 14:1 (g)	0.0078
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4766
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	1.1200
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0336
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0056
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8662
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0067
Magnesium, Mg (mg)	27.8400
Fatty acids, total saturated 16:0 (g)	13.5780
Carbohydrate, by difference (g)	5.3621
Vitamin D (IU)	17.9200
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.5734
Tyrosine (g)	0.6737
Potassium, K (mg)	284.5000
Fatty acids, total saturated 12:0 (g)	0.3575
Vitamin A, RAE (g)	120.2900
Serine (g)	0.7377
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7303
Fatty acids, total trans-polyenoic 22:4 (g)	0.0493
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0022
Fatty acids, total saturated 22:0 (g)	0.0146
Fatty acids, total saturated 14:0 (g)	1.8564
Histidine (g)	0.6542
Isoleucine (g)	0.7869
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0538
Niacin (mg)	5.3938
Water (g)	50.0295
Fatty acids, total saturated 8:0 (g)	0.1423
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.2755
Carotene, beta (g)	24.7040
Sodium, Na (mg)	752.7960
Iron, Fe (mg)	0.8357
Energy (kJ)	2780.1500
Ash (g)	3.1804
Caffeine (mg)	0.0000
Glycine (g)	0.8222
Fatty acids, total trans-polyenoic (g)	0.0392
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0067
Fatty acids, total saturated 18:2 undifferentiated (g)	9.7697
Fatty acids, total polyunsaturated (g)	10.8572
Vitamin E (alpha-tocopherol) (mg)	0.8400
Sucrose (g)	1.1200
Vitamin B-6 (mg)	0.3203
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2445
Vitamin D (D2 + D3) (g)	0.4480
Vitamin D3 (cholecalciferol) (g)	0.4480
Lysine (g)	1.3463
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0784
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7270
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)	0.0202
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5016
Folate, food (g)	14.7000
Fatty acids, total saturated 20:1 (g)	0.3797
Fatty acids, total monounsaturated (g)	25.9284
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.2910
Fatty acids, total polyunsaturated 16:1 t (g)	0.0067
Fatty acids, total polyunsaturated 17:0 (g)	0.1232
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0493
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	56.3904
Fatty acids, total polyunsaturated 16:1 c (g)	0.9722
Fatty acids, total saturated (g)	23.8261
Vitamin B-12 (g)	0.5613
Calcium, Ca (mg)	69.1120
Fatty acids, total saturated 10:0 (g)	0.3194
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0560
Alanine (g)	0.9507
Glutamic acid (g)	2.7628
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0358
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	117.7920
Leucine (g)	1.3718
Folate, DFE (g)	14.7000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0392
Fiber, total dietary (g)	1.3950
Tryptophan (g)	0.2270
Threonine (g)	0.7341
Fatty acids, total polyunsaturated 18:1 c (g)	17.9502
Manganese, Mn (mg)	0.2309
Protein (g)	16.8417
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	23.9412
Betaine (mg)	4.1440
Phosphorus, P (mg)	274.4640
Tocopherol, gamma (mg)	0.7280

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. In an electric frypan, or large frypan, heat the oil. | 2. Cut the rind from the bacon and add to oil. Chop bacon into 2cm (1 inch) pieces and add to oil. Stir till very lightly browned, remove with slotted spoon. Discard rinds (or nibble them while no one is looking). | 3. Mix the soup and flour and season. | 4. Add butter to the oil mix and mix well. | 5. When bubbling, coat each slice of liver in flour mixture and add to frypan. | 6. Move them a around and turn as soon as they turn golden. | 7. When all the slices have been turned,. | 8. Sprinkle enough of the flour/soup mix over the liver to absorb all the fat, then add enough water to cover. | 9. Bring to the boil, stirring until evenly thickened. | 10. Add sauce. | 11. Simmer 3 minutes and serve. | 12. If you hate liver, simmer for a few hours, adding water when needed, give the dog the liver and have the gravy over a mountain of mashed potatoes and veg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
liver	500		sliced	-	-	-	-
plain flour	1	cup		-	-	-	-
french onion soup	2	tablespoons		-	-	-	-
bacon	4	slices		467.04	1.4336	14.1344	44.4528
salt pepper				-	-	-	-
worcestershire sauce				-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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

Cooking in progress....

Lambs Fry and Bacon