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Suggest a better descriptionNote: Plan on 1/3 - 1/2 pound of meat per person. Cut the meat into paper-thin slices. Do not season the meat, or else the broth will become too salty with succesive meat-dippings. Put the broth into the fondue pot and heat to boiling. (If using an electric fondue pot, bring to a boil on the High setting, then reduce the heat to Medium to keep the broth at a rolling boil while cooking the meat. Spear strips of raw meat with a fondue fork. Place into hot broth; cook until done. Serve with a dipping sauce. Some suggestions: Hot Mustard Sauce, Sweet & Sour Sauce, Soy Sauce. To complete the Oriental menu, serve with rice (plain or seasoned), a cucumber or green salad or vegetable, fresh fruit and an almond or fortune cookie. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:41 -0400 From: "Ilene D. Warfield"
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10 | ||
Calories from Fat: 5 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 754.3mg | 26 % | |
Potassium 14.5mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.7g | 1 % | |
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: 10
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