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From: email@example.com (LT Silverman) Date: Wed, 10 Jul 1996 14:49:57 -0400 1. In large kettle combine spinach and sour salt. 2. Beat eggs and sour cream in a bowl. Gradually beat 1 cup of the broth into egg mixture. 3. Stir this mixture into remaining soup ( this prevents the eggs from curdling). Stir to blend and remove from heat. 4. Correct seasonings. Serve hot or cold with a dollop of sour cream, if desired. Serves 8. JEWISH-FOOD digest 250 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 160 (74%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 419mg||129 %|
|Sodium 169.3mg||6 %|
|Potassium 187.6mg||5 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2g|
|Protein 12.7g||18 %|
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Calories per serving: 217
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