From: email@example.com (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: firstname.lastname@example.org (Steve Pope) Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream maker (I did this using the smallest model Donvier). Result: Serves about 3 people. The saffron flavor was very pronounced -- you would not want to increase the amount of saffron from the above, and could probably get by with less. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (930g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 892 (65%)|
|Amt Per Serving||% DV|
|Total Fat 99.1g||132 %|
|Saturated Fat 61.1g||306 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 383.9mg||118 %|
|Sodium 370.6mg||13 %|
|Potassium 1124.8mg||30 %|
|Total Carbohydrate 102.5g||30 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 102.5g|
|Protein 27.2g||39 %|
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Calories per serving: 1380
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