Simmer the cherries, sugar, and cinnamon in the water until the cherries are tender. Remove the cinnamon. Blend the flour with 3 Tbsp of cold water until smooth. Thin with 3 more Tbsp of water and stir into the hot soup. Heat to boiling. Chill. Before serving, stir in the cream and the wine. (from "The Art of Hungarian Cooking by Paula Pogany Bennett & Velma R. Clark)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2475g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 398 (12%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 27.5g||137 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 163mg||50 %|
|Sodium 75.5mg||3 %|
|Potassium 739.1mg||19 %|
|Total Carbohydrate 632.9g||186 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 630.4g|
|Protein 4.9g||7 %|
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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: 3210
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