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Suggest a better descriptionI fondly remember my mother making these a couple of times when I was a child. I had forgotten about the dish until I was visiting my Pennsylvania Dutch friends, the Mitmans. Mrs. Mitman served pickled eggs for lunch and I was delighted. This is a great dish for a summer-evening snack, but Ill eat them in the winter and enjoy them just as much. This dish presents another lesson in Pennsylvania Dutch eating. There is an old custom requiring "seven sweets and seven sours." It is typical of their belief that things are to be balanced and proper. All sorts of pickles qualify for the 7-7 rule, and this egg dish is a fine "sour." Hard-boil and peel the eggs. Put them in a covered container along with 1 sliced yellow onion and a jar of pickled beets, juice and all, and refrigerate. Let them sit for 2 days and serve. MUST SIT FOR 2 DAYS From
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 | ||
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Calories: 90 | ||
Calories from Fat: 11 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 275.2mg | 9 % | |
Potassium 199.9mg | 5 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 15.6g | ||
Protein 2.5g | 4 % | |
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: 90
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