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Suggest a better descriptionWipe meat with wet cloth and season well with salt & pepper and the ginger. Dredge with flour and place in roasting pan in a hot oven (400-F) until meat is brown. Reduce heat to 350-F and roast for three hours. Add 1 cup hot water and the sliced onions after the first hour and baste every 15 minutes. When roast is finished, remove to hot platter and to the liquid in the pan add 2 Tbsp flour, stirring until blended. Pour in 1 1/2 cups of water and cook, stirring constantly, until mixture is thick. Serve as a gravy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (2798g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5684 | ||
Calories from Fat: 3082 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 342.5g | 457 % | |
Saturated Fat 118.7g | 593 % | |
Monounsaturated Fat 152.7g | ||
Polyunsanturated Fat 36.5g | ||
Cholesterol 1714.6mg | 528 % | |
Sodium 1516.2mg | 52 % | |
Potassium 9708.4mg | 255 % | |
Total Carbohydrate 75.9g | 22 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 75.8g | ||
Protein 537.4g | 768 % | |
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: 5684
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