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Suggest a better descriptionMix flour and lard (or vegetable shortening) like pie crust and add salt. Put kraut and juice into center of flour. When throroughly mixed together, roll very thin. Place on cookie sheet and bake at 325 F. until browned (like crackers). Remove from oven, cool, then break into pieces. Dot Heiman Indiana Nut Growers Assn. March 1993 Submitted by John Hartman Indianapolis, IN Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar 20, 1999
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Serving Size: 1 Serving (961g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4594 | ||
Calories from Fat: 1913 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 212.5g | 283 % | |
Saturated Fat 81.6g | 408 % | |
Monounsaturated Fat 93.2g | ||
Polyunsanturated Fat 26.1g | ||
Cholesterol 194.8mg | 60 % | |
Sodium 17.6mg | 1 % | |
Potassium 878mg | 23 % | |
Total Carbohydrate 576.2g | 169 % | |
Dietary Fiber 21.8g | 87 % | |
Sugars, other 554.4g | ||
Protein 78.1g | 112 % | |
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: 4594
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