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Suggest a better descriptionSift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. Mrs. William W. LaViolette From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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Serving Size: 1 Serving (2083g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8511 | ||
Calories from Fat: 2340 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 260g | 347 % | |
Saturated Fat 143.2g | 716 % | |
Monounsaturated Fat 80g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 3844.5mg | 1183 % | |
Sodium 2705.4mg | 93 % | |
Potassium 922mg | 24 % | |
Total Carbohydrate 1497.5g | 440 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 1487g | ||
Protein 84g | 120 % | |
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: 8511
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