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Suggest a better descriptionWhip the egg yolks. Add lemon juice, vinegar and salt. Add oil, drop by drop and beat well. Add pepper. Keep in an airtight container. SMITH-TWIDDY, Helen Celtic Cookbook Y Lolfa Cyf. Talybont, Wales, 1979 ISBN: 0 904864 50 2 MM Format by John Hartman Indianapolis, IN Posted to MM-Recipes Digest V4 #222 by cro-magnon@juno.com on Aug 22, 1997
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Serving Size: 1 Batch (498g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 2019 | ||
Calories from Fat: 1704 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 189.4g | 253 % | |
Saturated Fat 50.2g | 251 % | |
Monounsaturated Fat 107g | ||
Polyunsanturated Fat 25.7g | ||
Cholesterol 5034.7mg | 1549 % | |
Sodium 198.9mg | 7 % | |
Potassium 490.9mg | 13 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 16.3g | ||
Protein 65.1g | 93 % | |
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: 2019
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