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Suggest a better descriptionPlace peeled eggs in bowl or jar. Mix vinegar, beet liquid sugar, salt, onion and cloves; pour over eggs. Cover and refrigerate at least 2 days. Slice eggs; serve on greens. 6 servings;145 calories per serving. Source: Betty Crockers Cookbook, 6th Edition Posted to MC-Recipe Digest V1 #492 by Nancy Berry
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 436 | ||
Calories from Fat: 388 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.1g | 57 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 249.7mg | 77 % | |
Sodium 278.4mg | 10 % | |
Potassium 157.2mg | 4 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.5g | ||
Protein 6.8g | 10 % | |
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: 436
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