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Suggest a better descriptionCOMBINE VINEGAR, WATER, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and curry powder. Cook 2 minutes more, stirring constantly. Remove from heat and mix in onion. Pack mixture into jar and refrigerate 1 week before using. Makes 1 Quart MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (581g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 709 | ||
Calories from Fat: 34 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.3mg | 0 % | |
Potassium 119.8mg | 3 % | |
Total Carbohydrate 155.4g | 46 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 153g | ||
Protein 3.3g | 5 % | |
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: 709
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