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Suggest a better descriptionMix together everything except potato. Mash potato lightly, thinning with a dash of the liquid. Stir potato into liquid. VARRIENT: Use potato starch thickened with a bit of boiling water instead ofbaked potato Any other spices that suit your tastes. Omit lemon juice. From: buglady@access.digex.net (Aliza R. Panitz) Newsgroups: soc.culture.jewish Meal Mastered by Stuart Talkofsky Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29, 1999
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 36 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 165.4mg | 6 % | |
Potassium 269.6mg | 7 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 8.4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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