| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Quickbreads | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Flour, plain |
| sifted. | ||
| 1 | c | Water |
| lukewarm adding | ||
| 1/4 | c | Water more if necesssary |
| for the correct | ||
| consistency. | ||
| 6 | T | Oil, Olive |
| 1 | pn | Salt, Salt OR- |
| 4 whites. | ||
| whipped to soft peaks. |
INSTRUCTIONS
99 At least 2 hours before time, combine in a mixing bowl, the flour, warm water, oil and salt. Mix, and leave to stand for 2 hours or more. Before using, fold in the egg whites. Batter should remain usable for 2-3 hours. from THE TERRACE TIMES -BICENTENNIAL COOKBOOK- by HELEN ARBIB typed by KEVIN JCJD SYMONS From: Joan Macdiarmid Date: 26 Mar 99 Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08,
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Nutrition (calculated from recipe ingredients)
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Calories: 2012
Calories From Fat: 820
Total Fat: 92.9g
Cholesterol: 0mg
Sodium: 6133.8mg
Potassium: 499.9mg
Carbohydrates: 269.4g
Fiber: 9.5g
Sugar: 0g
Protein: 31g