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Siljans Crispy Shells
24 each
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    Crackers Siljans Crispy Shells hero

      Siljans Crispy Shells

      24 each
      Details
      Ingredients
      Directions

      Often Bought With

      Product information

      Details

      For hors d'oeuvres & desserts. www.siljancrispycup.com. Good food prepared with pride. Calgary kosher certified. Product of Canada.

      Ingredients

      White Flour, Powdered Skim Milk, Eggs, Egg Whites, Salt, Canola Oil, Canola, Palm, Soybean Shortening.

      Directions

      For the Ultimate Hors D'Oeuvres and Desserts: Hints for Success: Cold Fillings: for extra long-lasting crispness, line the inside with butter, cream cheese or a piece of lettuce. Warm Fillings: Preheat in an oven or microwave for 45 seconds, then add the warm filling. Serve at once. Frozen Fillings: Freeze quickly with the filling, or separately. Recommended Storage: Keep dark and dry. Avoid sunlight and extreme heat. If frozen, thaw in microwave oven for 60 seconds.

      Nutrition Facts

      3 servings per container
      Serving size8.0
      • Amount per serving
      • Calories60
        • Total Fat 3g4%daily value
        • Total FatSaturated Fat 1g5%daily value
        • Total FatTrans Fat 0g
      • Cholesterol 10mg3%daily value
      • Sodium 150mg7%daily value
        • Total Carbohydrate 7g3%daily value
        • Total CarbohydrateDietary Fiber 0g0%daily value
        • Total CarbohydrateTotal Sugars 1g
        • Includes 0g Added SugarsIncludes 0g Added Sugars
      • Protein 2g
      *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.
      Product information or packaging displayed may not be current or complete. Always refer to the physical product for the most accurate information and warnings. For additional information, contact the retailer or manufacturer. *Actual weight may vary based on seasonality and other factors. Estimated price is approximate and provided only for reference.