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Mincemeat, Classic Original, Condensed, with Raisins & Apples

Nutritional Info

Nutrition Facts

6 servings per container
Serving Size: 0.167 package (43 g)

 
Calories130
     Calories from Fat0

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium250 mg (10%)
Total Carbohydrate33 g (11%)
     Dietary Fiber1 g (4%)
     Sugars30 g
Protein1 g

Vitamin A0%
Vitamin C0%
Calcium2%
Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

9 oz.

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Product Details

130 calories per 1/6 package. If you have any questions or concerns, call 1-888-656-3245. For free recipes visit nonsuchrecipes.com.

Ingredients

Raisins (Raisins, Palm Oil), Brown Sugar, Dried Apples, Dextrose, Water, Contains 2% or Less of: Salt, Beef, Corn Starch, Dried Citrus Peel, Apple Juice Concentrate, Spices, Distilled Vinegar.

Directions

How to Reconstitute: Finely crumble mincemeat into medium saucepan. Add water. Bring to a boil over high heat. Cook and stir 1 minute. Cool completely. Use as directed in recipe. Store reconstituted mincemeat in refrigerator in tightly sealed container. Use within 4 weeks. To Use For 9-Inch Pie or 9-1/2 Inch Deep Dish Pie: 2 packages (9 oz pkg condensed mincemeat), 2-1/4 cups water, yield 3-1/2 cups; To Use For Substitution for Ready-to-Use: 1 package (9 oz pkg condensed mincemeat), 1-1/4 cups water, yield 1-3/4 cups. Tasty Recipes: Traditional Mincemeat Pie: Crumble 2 (9 oz) packaged condensed mincemeat into medium saucepan. Add 2-1/4 cups water. Bring to a boil over high heat. Cook and stir 1 minute. Cool completely. Heat oven to 425 degrees F. Line 9-inch pie plate with pastry crust. Fill with mincemeat mixture. Cover with top pastry crust. Seal and flute edges. Cut a few slits near center to vent steam. Bake 30 minutes or until golden brown. Cool completely on wire rack. Makes 8 to 10 servings.

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