Add all or enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out very thin. Cut into diamond shapes. Make a slit in center and pull one end through slit. fry in deep fat until light brown. Drain on absorbent paper. Sprinkle generously with powdered sugar. From " The Art of Hungarian Cooking"- from St. Emerys School Building Fund- Fairfield Ct. - 1955 Formatted for MM7 by Marge Nemeth
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|Serving Size: 1 Serving (1367g)|
|Recipe Makes: 1|
|Calories from Fat: 2137 (48%)|
|Amt Per Serving||% DV|
|Total Fat 237.5g||317 %|
|Saturated Fat 88.5g||443 %|
|Monounsaturated Fat 100.5g|
|Polyunsanturated Fat 36.6g|
|Cholesterol 10114.3mg||3112 %|
|Sodium 471.3mg||16 %|
|Potassium 1493.9mg||39 %|
|Total Carbohydrate 397.5g||117 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 385.8g|
|Protein 170.6g||244 %|
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Calories per serving: 4432
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