Try this Judiths Cheese Latkes recipe, or contribute your own.
Suggest a better description>From _The Jewish Festival Cookbook_ by Fannie Engle and Gertrude Blair To the beaten eggs add the milk and cheese. Sift the dry ingredients together and stir into the eggs. Blend to smoothness. Drop by spoonfuls into hot fat in a frying pan. Cook to delicate brown on both sides. Serve with syrup or jam. Serves 4 or 5. Posted to FOODWINE Digest 13 October 96 Date: Mon, 14 Oct 1996 13:11:55 +0300 From: Anat Levi
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 586 | ||
Calories from Fat: 25 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 392.4mg | 14 % | |
Potassium 290mg | 8 % | |
Total Carbohydrate 120.4g | 35 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 115.5g | ||
Protein 17.8g | 25 % | |
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: 586
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