Mix all ingredients well in a spice mortar, or crush them together in a deep bowl with the bottom of a cup. Sift through a fine sieve 2 or 3 times, crush again, and sift until everything goes through. Keep in a tightly covered jar. SOURCE: Chef Louis Szathmary - The Bakery Restuarant Cookbook Posted to recipelu-digest by QueenBerta@aol.com on Feb 5, 1998
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 112 (13%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 140.8mg||5 %|
|Potassium 4038.7mg||106 %|
|Total Carbohydrate 224.3g||66 %|
|Dietary Fiber 100.3g||401 %|
|Sugars, other 124.1g|
|Protein 34.6g||49 %|
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Calories per serving: 875
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