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Suggest a better descriptionMix together the potatoes and egg. Soak the bread in cold water and squeeze dry. Add to the potato mixture, stir in the other ingredients, and mix well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (1424g) | ||
Recipe Makes: 1 | ||
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Calories: 2957 | ||
Calories from Fat: 524 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.2g | 78 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 272.5mg | 84 % | |
Sodium 6384.8mg | 220 % | |
Potassium 2580.5mg | 68 % | |
Total Carbohydrate 522g | 154 % | |
Dietary Fiber 32.3g | 129 % | |
Sugars, other 489.7g | ||
Protein 83.4g | 119 % | |
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: 2957
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