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Suggest a better descriptionCream the sugar, butter, and margarine with a mixer. Add the egg yolk. Blend well. Add the flour and salt. Blend until this mixture comes together. Add the water. Blend in well. Allow to refrigerate 4 hours (to rest the dough, so it will soften and not be tough). Preheat oven to 400 F. Line 18 small, round tartelette pans (each about 2-1/2 inches wide) with the crust. This will give you 3 per person. Fill the tartelettes with the FILLING and bake until crisp, approximately 45 minutes. Cool, remove from the pans, and serve. FILLING: Grate the skin off the lemon lightly with the `small sized holes of a cheese grater. Squeeze the juice from the lemons; strain the seeds out. Combine all the ingredients for the filling. Blend well. LE RUTHS 636 FRANKLIN ST, NEW ORLEANS WINE: CHATEAU COUTET, 1971 From the
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 768 | ||
Calories from Fat: 157 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 573.9mg | 177 % | |
Sodium 204.6mg | 7 % | |
Potassium 222.1mg | 6 % | |
Total Carbohydrate 134.5g | 40 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 133.3g | ||
Protein 20.7g | 30 % | |
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: 768
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