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|about 4 servings per container|
|Serving Size: 1 cup (240 ml)|
|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||990 mg (41%)|
|Total Carbohydrate||0 g (0%)|
|Dietary Fiber||0 g (0%)|
|Potassium||25 mg (1%)|
99% fat free. Premium quality ingredients. Since 1923. US inspected and passed by Department of Agriculture. Inspired Creativity: College Inn Broth is in a league of its own, thanks to premium ingredients like stock made from tender beef, farm-grown vegetables and the perfect balance of seasonings. College Inn Broth is the special ingredient that aspiring at-home chefs depend upon for cooking more flavorful and adventurous dishes for family and friends. In 1923, Joe Colton of Chicago's College Inn restaurant ignited a trend among home chefs with his innovative dishes like Chicken a la King & Lobster Newburg, made with his signature chicken broth. Today, College Inn continues to inspire at-home chefs with delicious broth and stock, so you can create more great-tasting meals. Visit collegeinn.com or Facebook for creative recipes. Consumer Inquiries: Call 1-800-55-BROTH (1-800-552-7684). Please include the product manufacturing code located on the top of the container in consumer correspondence. Recyclable only where facilities exist. To find out, visit: www.recyclecartons.com.
Beef Broth, Less than 1% of the Following: Hydrolyzed Protein (Soy, Corn, Wheat), Salt, Monosodium Glutamate, Dextrose, Caramel Color, Autolyzed Yeast Extract, Onion Powder, Thiamine Hydrochloride, Natural Flavor, Disodium Inosinate, Disodium Guanylate.
Contains: soy, wheat.
After opening, keep refrigerated and use within 14 days. Do not dilute. Do not microwave package. Try these Tips & Suggestions: Use College Inn broth instead of water to add flavor to rice, pasta, couscous & stuffing. Baste meat, chicken or fish with College Inn broth for more moist & flavorful meals. Replace butter with broth when steaming vegetables or mashing potatoes, for flavor without the fat.
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