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Suggest a better descriptionFry salt pork until there is about 1/3 cup of fat. Remove the pork scraps and mix the fat with the potatoes, salt and pepper. Fry for 3 minutes stirring constantly. Brown. Fold like an omelet and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes Culinary Arts Press, 1936. Posted to EAT-L Digest by Bill Spalding
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Serving Size: 1 Serving (749g) | ||
Recipe Makes: 1 | ||
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Calories: 3583 | ||
Calories from Fat: 3248 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 360.9g | 481 % | |
Saturated Fat 131.7g | 659 % | |
Monounsaturated Fat 170g | ||
Polyunsanturated Fat 42.2g | ||
Cholesterol 385.3mg | 119 % | |
Sodium 6397.8mg | 221 % | |
Potassium 1565.4mg | 41 % | |
Total Carbohydrate 52.8g | 16 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 46g | ||
Protein 28.7g | 41 % | |
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: 3583
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