Viewed 3 times...
Enriched egg noodle product, wide egg noodles
Short Description
Food Club Egg Noodles, WideENRICHED DURUM FLOUR (DURUM WHEAT FLOUR, NIACIN, iron [FERROUS SULFATE], THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE EGG.1. Bring water to a rapid boil using approximately 1 quart of water for each 4 ounces of dry egg noodles. Add salt if desired. 2. add egg noodles. 3. return water to a rapid boil. Cook, uncovered approximately 6 to 10 minutes, stirring frequently. 4. drain. Rinse in cold water for salads and baked dishes. Rinse in hot water for pour- over sauces.Long Description
| Details: | |
| Wikipedia: | Visit |
| Manufacturer: | Topco Associates, Inc. |
| Origin: | |
| Barcodes: |
| Nutrition Facts | |||
|---|---|---|---|
| Serving Size: | |||
| Ammount per Serving: | |||
| Calories: | kcal | ||
| Details in % | Daily Value | ||
| Total Fat | % | g | |
| Satured Fat | % | g | |
| Trans Fat | % | g | |
| Polyunsatured Fat | % | g | |
| Monounsatured Fat | % | g | |
| Cholesterol | % | mg | |
| Sodium | % | mg | |
| Potassium | % | mg | |
| Total Carbohydrate | % | g | |
| Dietary Fiber | % | g | |
| Sugars | % | g | |
| Other carbohydrate | % | g | |
| Protein | % | g |