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Suggest a better descriptionWhisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel. Makes 2 1/4 cups
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Serving Size: 1 Cup (150g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 423 | ||
Calories from Fat: 399 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.3g | 59 % | |
Saturated Fat 27.6g | 138 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 164.3mg | 51 % | |
Sodium 77.4mg | 3 % | |
Potassium 135.5mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.8g | ||
Protein 3.5g | 5 % | |
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: 423
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