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Suggest a better descriptionForm potato balls with melon baller. Put into boiling water with salt and simmer for 10 to 12 minutes, or until done but firm. Drain and toss with butter. Add salt and pepper to taste. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 53 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 624.2mg | 22 % | |
Potassium 58.5mg | 2 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.7g | ||
Protein 0.6g | 1 % | |
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: 62
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