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Suggest a better descriptionCombine flour and salt in large, flat bottomed bowl. Add a little water at a time, mixing as you pour to form a ball. Knead for 7 - 10 minutes until dough has a smooth, firm consistency. Add small amounts of water if necessary. Keep in plastic bag to prevent drying. When ready to use, flour hands and work space to keep the dough from sticking. Roll out to cut shapes or form into desired shapes with hands. Join pieces together by moistening both surfaces with water and pressing together. Either let air dry for 48 hours, longer if they are thick or bake at 325 - 350 deg until surface turns light golden brown. The last step is to paint with acrylic paints, enamels, clear acrylic or varnish to seal out moisture. NOT EDIBLE, but not toxic. Reformatted for Meal Master by: CYGNUS, HCPM52C & CMINEAH Posted to MM-Recipes Digest V3 #294 Date: Fri, 25 Oct 1996 16:19:01 PST From: jlewis1@juno.com (Julie L. Lewis)
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Serving Size: 1 Serving (706g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1826 | ||
Calories from Fat: 111 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.3mg | 5 % | |
Potassium 3948.1mg | 104 % | |
Total Carbohydrate 415.6g | 122 % | |
Dietary Fiber 84.4g | 338 % | |
Sugars, other 331.2g | ||
Protein 62.5g | 89 % | |
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: 1826
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