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Suggest a better descriptionUsing the steel blade of a food processor, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If needed, add enough matzo meal to make a mortar-like consistency. Makes 6 cups NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York: 1988. Recipe by: Larry Bain Posted to MC-Recipe Digest V1 #536 by "Master Harper Gaellon"
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Serving Size: 1 Serving (609g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1886 | ||
Calories from Fat: 1321 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 146.8g | 196 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 105.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.9mg | 1 % | |
Potassium 2427.3mg | 64 % | |
Total Carbohydrate 111.4g | 33 % | |
Dietary Fiber 24.7g | 99 % | |
Sugars, other 86.7g | ||
Protein 38.2g | 55 % | |
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: 1886
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