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Suggest a better descriptionFrom grandmothers more thrifty times; rarely encountered today. In a skillet, brown the oatmeal a bit. Then add water and salt. In a cast iron skillet, pan fry the resulting thick dough in the lard, tearing it into pieces in the process. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 87 | ||
Calories from Fat: 86 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 9.1mg | 3 % | |
Sodium 0.1mg | 0 % | |
Potassium 2.5mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 87
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