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Suggest a better descriptionAt least 2 hours before time, combine in a mixing bowl, the flour, warm water, oil and salt. Mix, and leave to stand for 2 hours or more. Before using, fold in the egg whites. Batter should remain usable for 2-3 hours. from THE TERRACE TIMES -BICENTENNIAL COOKBOOK- by HELEN ARBIB typed by KEVIN JCJD SYMONS From: Joan Macdiarmid Date: 26 Mar 99 Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08, 99
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 718 | ||
Calories from Fat: 718 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81g | 108 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 59.1g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.5mg | 0 % | |
Potassium 10.9mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
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: 718
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