About: http://webisa.webdatacommons.org/183463458

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	You can of course add more than 55g of dry ingrediants, and the more you add the drier, or more sandy, the dacquoise will be.There are a couple of things which make meriangues and dacquoise much much easier.
http://www.w3.org/ns/prov#wasQuotedFrom	blogspot.com