from Grunberg Haus B&B and Cabins Waterbury-Stowe, Vermont (As featured in Country Magazine and Rise and Dine) Thinly slice bread into 24 slices; spread half with fresh ricotta cheese; top with remaining slices. Whisk together fresh eggs, cream, vanilla, nutmeg, cinnamon. Dip sandwiches into mixture; grill slowly until browned. Dust with confectioners sugar; serve with Vermont maple syrup. Posted to JEWISH-FOOD digest V96 #106 From: firstname.lastname@example.org Date: Fri, 20 Dec 1996 10:49:33 -0500 (EST)
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|Serving Size: 1 Serving (1048g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 720 (62%)|
|Amt Per Serving||% DV|
|Total Fat 80g||107 %|
|Saturated Fat 44.4g||222 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 977.8mg||301 %|
|Sodium 581.7mg||20 %|
|Potassium 756.5mg||20 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 56.5g|
|Protein 50.6g||72 %|
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Calories per serving: 1170
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