RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.4222
Energy (kCal)	1124.7363
Carbohydrates (g)	270.4358
Total fats (g)	0.2418
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0005
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)	0.6318
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0924
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)	0.0003
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8560
Proline (g)	0.5755
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4991
Adjusted Protein (g)	0.0000
Cystine (g)	0.3791
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	28.0544
Copper, Cu (mg)	0.0556
Maltose (g)	0.0924
Zinc, Zn (mg)	0.0790
Total lipid (fat) (g)	0.2418
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	6.2967
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.3050
Energy (kcal)	1124.7363
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5270
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	264.7848
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.9672
Lutein + zeaxanthin (g)	0.7625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0686
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)	15.7650
Fatty acids, total saturated 16:0 (g)	0.0013
Carbohydrate, by difference (g)	270.4358
Vitamin D (IU)	0.0000
Fructose (g)	0.1483
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.6115
Tyrosine (g)	0.6037
Potassium, K (mg)	235.7738
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	0.0000
Serine (g)	1.0540
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9062
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.4448
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)	0.0001
Histidine (g)	0.3832
Isoleucine (g)	0.8730
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1610
Water (g)	122.9910
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)	0.0508
Sodium, Na (mg)	222.9428
Iron, Fe (mg)	0.3159
Energy (kJ)	4700.8291
Ash (g)	0.9065
Caffeine (mg)	0.0000
Glycine (g)	0.5457
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)	0.0020
Fatty acids, total polyunsaturated (g)	0.0026
Vitamin E (alpha-tocopherol) (mg)	0.0076
Sucrose (g)	263.3025
Vitamin B-6 (mg)	0.0100
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)	1.0642
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)	0.2590
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0070
Folate, food (g)	6.2967
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0016
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
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)	1.7325
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0029
Vitamin B-12 (g)	0.1188
Calcium, Ca (mg)	14.2697
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0924
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9303
Glutamic acid (g)	2.0488
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)	1.3430
Folate, DFE (g)	6.2967
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)	0.0632
Tryptophan (g)	0.1651
Threonine (g)	0.5932
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.0439
Protein (g)	14.4222
Cryptoxanthin, beta (g)	0.2033
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0014
Betaine (mg)	0.3960
Phosphorus, P (mg)	21.2900
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pre-heat oven to 300 degrees F (150 degrees C). | 2. Line a baking sheet with parchment paper. | 3. Draw a 9 inch circle on the parchment paper. | 4. In a large bowl, beat egg whites until stiff but not dry. | 5. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. | 6. Beat until thick and glossy. | 7. Overbeaten egg whites lose volume and deflate when folded into other ingredients. | 8. Be absolutely sure not a particle of grease or egg yolk gets into the whites. | 9. Gently fold in vanilla extract, lemon juice and cornstarch. | 10. Spoon mixture inside the circle drawn on the parchment paper. | 11. Working from the center, spread mixture toward the outside edge, building edge slightly. | 12. This should leave a slight depression in the center. | 13. Bake for 1 hour; cool on a wire rack. | 14. Let cool completely before next phase. | 15. Remove the paper, and place meringue on a flat serving plate. | 16. Place the cream, sugar, and vanilla in bowl of a stand mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 1 1/2 to 2 minutes. | 17. Gently fold lemon curd into whipped cream. | 18. Pile center of the meringue with whipped cream. | 19. Top whipped cream with kiwifruit slices OR fruit of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	4			68.64	0.9636	14.388	0.2244
white sugar	1 1/4	cups		967.5	249.95	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
heavy cream	1	pint		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
vanilla	1/2	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lemon curd	1/4	cup	chilled	-	-	-	-
kiwi	6		peeled sliced	-	-	-	-

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

Cooking in progress....

Easy Pavlova