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Suggest a better descriptionMix the eggs with the lukewarm milk until smooth and pour over the rolls and raisins. Let the liquid soak in. Then saute the mixture in plenty of butter and dust with sugar and cinnamon. Serve with stewed apples. Serves 4. [*Note: The Viennese version of Zopfbrot has a sweetish, lightly yellow dough, and tastes similar to what is here sold under the name of egg knot roll. K.B.] From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 287 | ||
Calories from Fat: 169 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 793.1mg | 244 % | |
Sodium 294.1mg | 10 % | |
Potassium 397.6mg | 10 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.5g | ||
Protein 24g | 34 % | |
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: 287
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