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Suggest a better descriptionPour broth, water and wine into a large non-reactive pot. Add herbs, vegetables and peppercorns. Bring to a boil. Simmer uncovered, for 45 minutes. Strain through a fine strainer. Season with salt to taste. Makes about 12 cups. 40cals per half-cup, 0.5g fat. Nutrients: not applicable. (C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html >from kitpath@earthlink.net 12/1/98 Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 14.5mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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