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*** The recipe specified "butter and lard mixed" for "shortening". Wash the meat, cover with water, add seasonings to taste and cook slowly for several hours. Wash and peel the potatoes and cut into thin slices. Cook until tender. Drain off all of the water, add the 3 Tbsp of butter, salt and pepper to taste, parsley and onion. Mix well. Beat the eggs, add to potatoes and beat mixture lightly. Let stand until pastry is made. Sift together the flour, baking powder and 1/2 tsp salt. Work in the 4 Tbsp of shortening and then add the water, using only enough to hold dough together. Roll thin on a floured board and cut into large circles, about 10 inches in diameter, spread with some of the potato mixture, fold dough to form a semi-circle, pressing edges together with prongs of fork. Drop into the hot meat and broth, cover pot closely and boil about 25 minutes. While these are cooking make a sauce of the 3 Tbsp of butter or bacon drippings, add the bread cubes and brown. Stir in the milk. Arrange the "Boova Shenkel" on a platter and pour over all the milk sauce. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (2139g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1449 (50%)|
|Amt Per Serving||% DV|
|Total Fat 161g||215 %|
|Saturated Fat 78.2g||391 %|
|Monounsaturated Fat 56.7g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 875.9mg||269 %|
|Sodium 1662.4mg||57 %|
|Potassium 707.2mg||19 %|
|Total Carbohydrate 293g||86 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 282g|
|Protein 59.7g||85 %|
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Calories per serving: 2872
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