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Potato Pierogies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.256
Energy (kCal)2279.84
Carbohydrates (g)440.8632
Total fats (g)30.9108
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift flour, mix with salt, butter and eggs. | 2. Add warm milk to make a soft dough. | 3. Roll out dough on floured surface. | 4. Roll to about 1/8 inch thickness. | 5. Cut in 2inch squares. | 6. Put 1 t filling on each. | 7. Fold in 1/2 to make a triangle. | 8. Pinch edges. | 9. Drop into boiling water until they float. | 10. Drain. | 11. Fry briefly in the butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 3 cups 1734.84 379.8162 28.203000000000003 6.7308
    salt 1 teaspoon - - - -
    butter 1 teaspoon 171.0 7.857 5.343 14.4
    egg 2 beaten 143.0 0.72 12.56 9.51
    milk 3/4 - 1 cup 0.0 0.0 0.0 0.0
    potato 2 cups mashed 231.0 52.47 6.15 0.27
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    salt pepper - - - -
    butter 3 tablespoons 171.0 7.857 5.343 14.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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