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Place carrots, water and lemon juice in small saucepan. Cover and simmer 5 minutes. Remove cover, increase heat to high and cook, stirring, until liquid evaporates (5 minutes). Turn heat down. From: The Cooks Garden catalog - Spring/Summer 1989 - page 5
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 104 (6%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 85mg||3 %|
|Potassium 93.7mg||2 %|
|Total Carbohydrate 453.1g||133 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 453g|
|Protein 0.2g||0 %|
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Calories per serving: 1863
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