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Suggest a better descriptionMix all together in a stainless-steel pot and bring to a boil. Use for "Fried Quail, Chinese Style" (recipe included in this collection) and for similar dishes. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-06-1995 Recipe by: Jeff Smith
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Serving Size: 1 Serving (1327g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1092 | ||
Calories from Fat: 6 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 25124.2mg | 866 % | |
Potassium 1279.5mg | 34 % | |
Total Carbohydrate 240.9g | 71 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 235.4g | ||
Protein 41.9g | 60 % | |
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: 1092
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