Ruth Epsteins Nesselrode
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INGREDIENTS
INSTRUCTIONS
Combine the following ingredients in a nonreactive container. Let macerate for at least four days or up to two weeks. Recipe By : from: New York Cookbook by M. ONeill Posted to MC-Recipe Digest V1 #286 Date: Fri, 8 Nov 1996 13:04:21 -0500 (EST) From: argreene@nando.net (Allison Greene)
NOTES
Nutrition
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| Serving Size: 1 Serving (172g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 335 | ||
| Calories from Fat: 5 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 12.4mg | 0 % | |
| Potassium 931.1mg | 25 % | |
| Total Carbohydrate 87.6g | 26 % | |
| Dietary Fiber 7.1g | 28 % | |
| Sugars, other 80.5g | ||
| Protein 4.3g | 6 % | |
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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. |
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Calories per serving: 335
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