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|about 8 servings per container|
|Serving Size: 0.33 cup (100 g)|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||150 mg (6%)|
|Total Carbohydrate||47 g (16%)|
|Dietary Fiber||1 g (4%)|
Per 1/3 Cup: 190 calories; 0 g sat fat (0% DV); 150 mg sodium (6% DV); 41 g sugars. If you have any questions or concerns, call 1-888-656-3245. For free recipes visit nonsuchrecipes.com. Partially produced with genetic engineering.
Water, Raisins, Brown Sugar, Sugar, Dried Apples, Dextrose, Brandy, Corn Starch Modified, Distilled Vinegar, Dried Citrus Peel, Beef, Salt, Spices, Rum.
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Traditional Mince Pie (Makes one 9-inch pie): Pastry for 2-crust pie, 1 (27 oz) jar None Such Read-to-Use Mincemeat (Classic Original or Brandy & Rum), 1 egg yolk plus 2 tbsp water, optional. Place rack in lowest position in oven, preheat oven to 425 degrees F. Prepare pastry. Turn mincemeat into pastry-lined 9-inch pie plate. Cover with top crust; cut slits near center. Seal and flute. For a more golden crust, mix egg yolk and water; brush over entire surface of pie. Bake 30 minutes or until golden. Serve warm or cool; garnish as desired. Refrigerated after opening.
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