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|about 7 servings per container|
|Serving Size: 3 tbsp (24 g)|
|Calories from Fat||10|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||280 mg (16%)|
|Total Carbohydrate||19 g (6%)|
|Dietary Fiber||2 g (6%)|
Contains 2-3 oz. bags. Since 1925. New formula & no sulfties. For more recipes, visit our website at www.streitsmatzos.com. The Taste of a Memory: In 1925 Aron Steit opened his first matzo bakery. That was on Rivington Street in Manhattans's Lower East Side, a place that would become as famous for its food as for its Yiddish theater. A tasty kugel, a hearty soup, a delicious matzo ball. People who loved there shared more than dreams of a better life in America - they shared their family's treasured recipes. Around the holidays, food was even more important. Just the right potato latkes were needed for Chanukah, the right kind of matzo on Passover. Streit's was there then and we're here now. We work out of the very same building used by our great-grandfather and we share his vision: to bring you wholesome Jewish food that takes you back to your childhood and connects you with your past. Streit's. The taste of a memory. A history of baking quality kosher products for over 80 years. Visit our website at www.streitsmatzos.com. Product of USA.
Potatoes (Mono & Diglycerides & Sodium Acid Pyrophosphates), Potato Starch, Matzo Meal (Passover Wheat Flour & Water), Salt, Cottonseed Oil, Onions, Carrots, Celery, Tomatoes, White Pepper.
This package contains 2 bags of potato pancake mix. For Both Bags (6 oz.): Makes about 20 Pancakes. 1. In a medium bowl, beat 2 large eggs with a fork until blended. Add 2 cups of cold water and mix well. 2. Stir in contents of both bags and let stand 5 to 10 minutes. 3. Heat a large frying pan with a thin layer of oil. Stir the batter before dropping a tablespoon into the hot oil. 4. Fry the pancakes on both sides until they are golden brown. For Only One Bag (3 oz.): Makes about 10 pancakes. 1. In a medium bowl, beat 1 large egg with fork until blended. Add 1 cup of cold water and mix well. 2. Stir in contents of one bag and let stand 5 to 10 minutes. Heat a large frying pan with a thin layer of oil. 3. Stir the batter before dropping a tablespoon into the hot oil. 4. Fry the pancake on both sides until they are golden brown.
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