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Suggest a better description1. Seperate the egg and thin the egg white with one teaspoon of water. Spread the leaves and blossoms in a single layer on a sheet of waxed paper. 2. Use a small pastry brush, dampen each leaf and blossom with egg white mixture. 3. Sprinkle them with sugar and allow to dry for at least a day before serving. Leftovers can be stored for up to a month in the refrigerator. Recipe works on other edibles such as lemon balm leaves and rose petals. from the book of country herbal crafts by Dawn Cusick.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 306 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.9mg | 2 % | |
Potassium 55.3mg | 1 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75.2g | ||
Protein 3.6g | 5 % | |
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: 306
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