Noodles, Egg Lcl-0.9/segg, pasta- noodle 3 large egg yolk 3 large egg white 1 tsp cream of tartar 1/2 tsp salt Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat. Bake 350 degrees for 10-12 minutes or until lightly browned. Allow to cool slightly, remove with by running a knife under the baked mixture to loosen, and slice into "noodles". USE FOR "Stroganoff, Beef LCL" or others. NYC Nutrition Analysis (per serving or yield unit): water=28.09 g; calories=59.02; protein=4.71 g; total fat=3.58 g; carbohydrate=0.93 g; ash=1.42 g; calcium=18.8 mg; phosphorus=64.04 mg; iron=0.48 mg; sodium=341.6 mg; potassium=171.3 mg; magnesium=3.9 mg; zinc=0.39 mg; copper=0.01 mg; manganese=0.01 mg; vitamin A=241.9 IU; vitamin E=0.13 mg ATE; thiamin=0.01 mg; riboflavin=0.18 mg; niacin=0.01 mg; pantothenic acid=0.49 mg; vitamin B6=0.03 mg; folate=18.91 ug; vitamin B12=0.42 ug; saturated fat=0.92 g; monounsaturated fat=1.2 g; polyunsaturated fat=0.26 g; cholesterol=159.2 mg; selenium=10.04 ug; refuse=%; %cal as carb:prot:fat=7:34:59; WW Pts=1.55; (complete analysis) |
