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Suggest a better descriptionIn a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve. Yield: 4 servings Per serving: 138 Calories (kcal); 1g Total Fat; (8% calories from fat); 14g Protein; 5g Carbohydrate; 0mg Cholesterol; 8753mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9315 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1920g) | ||
Recipe Makes: 1 servings | ||
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Calories: 691 | ||
Calories from Fat: 207 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 57.6mg | 18 % | |
Sodium 2745.6mg | 95 % | |
Potassium 2016mg | 53 % | |
Total Carbohydrate 67.8g | 20 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 67.8g | ||
Protein 48.4g | 69 % | |
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: 691
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