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Chocolate Icing
Eggs,
separated
Water
2 2/3 T
----
----
----
Sugar
4# (1.81 kg)
1.89
0.05
Vanilla extract
2 fl oz (59 mL)
4.39
0.09
Lemon extract
2 fl oz (59 mL)
3.49
0.07
Cake flour,
sifted
Cream of
tartar
Salt
3.39
0.19
2.99
0.03
t*
0.89
0.01
Confectioners
sugar
Cocoa
1 lb
32 oz (907 gms)
2.89
1.45
4T
3.49
0.46
Butter, melted
1T
2.49
0.08
Milk
1C
2.19
0.27
Flaked
coconut
8 oz
0.5 gallon
(1.89 L)
14 oz (396 gms)
2.39
1.37
Amount of
Ingredients
(from recipe)
(3)
$4.52
Assumptions: 1 T of cocoa powder is 7.4 gms; 1 t of vanilla extract or lemon extract is 0.166
fl oz; 1 t of salt is 5.5 gms; 1 C of sugar is 196 gms; 1 cup of sifted cake flour is 99 gms; 1 t
of cream of tartar is 3.1 gms; 1 C of butter is 227 gms.
*The amount of salt needed was retrieved from
http://www.marthastewart.com/334313/lamingtons
NUTR 2302
International Recipe Project
Unit 2.2 Recipe Evaluation
Recipe Nutrient Analysis Comparison Table
Below I have included a table of two similar recipes for Lamingtons. One was from the Foods
around the World: A Cultural Perspective textbook and the other recipe was found through a
Google search on Lamingtons.
Table 1. Comparison of 2 Recipes for Lamingtons
Ingredient List
Eggs, separated
Water
Sugar
Vanilla extract
Lemon extract
Cake flour, sifted
Cream of Tartar
Salt
Confectioners sugar
Cocoa
Butter, melted
Milk
Flaked coconut
All-purpose flour
Baking powder
Butter, unsalted
Icing sugar
McWilliams (2010)
2
2 2/3 C
C
t
t
C
t
t
1 lb
4T
1T
1C
8 oz
---------
Michels (2014)
4
--1C
1t
----------C
110 g
1C
6C
1 1/3 C
1t
75 g
3C
2000
65gm*
20gm*
300mg*
2400mg*
300g*
3,869.0
126.3gm
13.5gm
473.0mg
1,506.5mg
680.6g
644.8
21.0gm
2.3gm
78.8mg
251.1mg
113.4g
8,209.3
416.2gm
105.4gm
1,276.4mg
3,255.4mg
1,123.9g
273.6
13.9gm
3.5gm
42.5mg
108.5mg
37.5g
25g*
--5000 IU**
60 mg**
1000mg**
18mg**
29.2g
469.2g
50.5g
28.7%
0.0%
36.2%
45.1%
4.9g
78.2g
8.4g
4.8%
0.0%
6.0%
7.5%
67.6g
646.8g
106.0g
134.5%
0.0%
87.2%
86.4%
2.3g
21.6g
3.5g
4.5%
0.0%
2.9%
2.9%
Once I completed a nutrient analysis of both recipes, I noticed some major differences. The
recipe I pulled from the textbook had less nutrients overall compared to the recipe I retrieved
online. However, the one online also had a larger serving size than the one from the book. The
recipe online also did not contain water, lemon extract, cake flour, cream of tartar, salt, or
confectioners sugar, but instead it used all-purpose flour, baking powder, unsalted butter, and
NUTR 2302
International Recipe Project
Unit 2.2 Recipe Evaluation
icing sugar. The methods of procedure are similar; however, the book recipe does not use a
saucepan to melt and mix together butter and other ingredients. Although some ingredients are
added at different times; despite serving sizes, the recipes are overall quite similar.
C
t
t
t
C
Egg whites
Cream of tartar
2
t
Confectioners sugar
1#
Cocoa powder
4T
Butter, melted
1T
Milk
1C
Flaked coconut
8 oz
Approximate nutritive value per portion
Amount/portion %DV Amount/portion %DV
Total Fat 21 g 32% Cholest. 79 mg 26%
Sat. Fat 2 g
10% Sodium 251 mg 10%
Protein 8 g
Procedure
Beat egg yolks until thick
Add water and continue beating until
yolks pile.
Gradually add sugar and the two
extracts; continue beating until yolk
mixture piles slightly.
Sift the salt with the flour and
gradually add this mixture over the
yolk mixture; fold in gently.
Beat egg whites to foamy stage.
Add cream of tartar while beating.
Fold this mixture with the yolk
mixture until completely blended.
Bake for 35 minutes and cool in an
inverted position; let stand overnight.
Cut cake into 2 squares.
Combine all ingredients in a mixing
bowl and stir until smooth.
Dip each square in this icing mixture.
Roll each square in the coconut.
Calories 645
%DV
Amount/portion %DV
Total Carb. 113g 37%
Vitamin A
Vitamin C
13%
0%
%DV
Calcium
Iron
12%
4%
NUTR 2302
International Recipe Project
Unit 2.2 Recipe Evaluation
Butter, unsalted
Milk
Cocoa powder, sifted
75 g
1C
C
Icing sugar
3C
Flaked coconut
6C
Approximate nutritive value per portion
Amount/portion %DV Amount/portion %DV
Total Fat 14 g 21%
Cholest. 43 mg 14%
Sat. Fat 4 g 20%
Sodium 109 mg 4%
Protein 4 g
Procedure
Beat eggs, sugar, and vanilla in a
large bowl until pale and thick.
Sift the flour and baking powder over
the egg and sugar mixture.
Add melted butter about 1/3 at a
time, gently mixing with a rubber
spatula until completely combined.
Pour mixture into greased pan; bake
for 25 minutes.
Cut cake into bit-sized pieces about 45 cm.
In a large saucepan, melt the butter
and mix in the milk.
Using a whisk to stir, add cocoa
powder until completely dissolved.
Add the icing sugar about a cup at a
time, whisking constantly.
Dip the cake pieces into the chocolate
mixture.
Roll cake pieces in the coconut.
Calories 274
%DV
Amount/portion %DV
Total Carb. 38 g 12%
Dietary Fiber 2 g 8%
Sugars 22 g
Vitamin A
Vitamin C
15%
0%
%DV
Calcium
Iron
References:
McWilliams, M. (2010). Food Around the World: A Cultural Perspective (3rd ed.). Prentice Hall.
Michels, M. (2014, June 23). Australia: Homemade Lamingtons. Retrieved from
http://www.jamieoliver.com/news-and-features/features/australia-homemadelamingtons/#CLz3MVxYf8kqcEKo.97
10%
5%