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Streits Matzo Ball Mix - 4.5 Oz
No MSG added. No hydrogenated vegetable shortening. Since 1925. The taste of a memory. In 1925 Aron Streit opened his first matzo bakery. That was on Rivington Street in Manhattan'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 lived 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. Kosher for passover and all year round. Under the supervision of Rabbi M. Soloveichik. Product of USA.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories50 | ||
| % Daily Value* | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 270mg daily value11percent, | ||
| Total Carbohydrate of 12g daily value 4 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 0g | ||
| Protein 1g | ||
| Calcium 0mg Daily Value 2% | ||
| Iron 0mg Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains wheat.
This package contains 2 bags of matzo ball mix. 1. In a medium bowl mix 2 large eggs with 1/4 cup of vegetable oil. 2. Add the contents of only one package and mix until uniform. Let stand for 15 minutes. 3. In large pot with a tight fitting lid, bring 2-1/2 quarts water to a boil. 4. Using wet hands, form matzo mix into balls about the size of walnuts. 5. Drop balls into boiling water, cover tightly and reduce heat to a simmer and cook for 30 minutes. Store in a dry place.
ARON STREIT
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