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Dr. McGillicuddy's liqueurs are between 30 and 60 U.S. proof (15–30% alcohol by volume), depending on the flavor. The liqueurs are available in a range of bottle sizes 50 mL, 100 mL, 200 mL, 375 mL, 750 mL, 1 L and 1.75 L. [6] According to the brand website, a character named Dr. Aloysius Percival McGillicuddy created the liqueur.
[1] [4] It was marketed as "Dr. McGillicuddy's Firewater Whisky". [1] Later, in 2007, the product was rebranded as "Fireball Cinnamon Whisky". [5] [4] An April 2014 article in Bloomberg Business Week said "It's also one of the most successful liquor brands in decades. In 2011, Fireball accounted for a mere $1.9 million in sales in U.S. gas ...
A nutrition guide is a reference that provides nutrition advice for general health, typically by dividing foods into food groups and recommending servings of each group. Nutrition guides can be presented in written or visual form, and are commonly published by government agencies, health associations and university health departments.
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These "Dr. McGillicuddy's" products have low alcohol content and are rather sweet, so they better fit the definition of liqueur. In informal usage in some parts of the U.S. (as discussed in the Liqueur article), the two terms seem more interchangeable than they are elsewhere, but even if we go for that informal usage, the two terms become ...
McGillicuddy (Irish: Mac Giolla Chuda or Mac Giolla Mhochuda) is a surname of Irish origin, [1] meaning "son of the servant of St. Mochuda". A variant form of the name is Mac Giolla Mhochuda . [ 2 ] Other Anglicised forms of Mac Giolla Chuda include MacGillacuddy , MacGillecuddy , MacGillycuddy , MacIllicuddy , MacElcuddy , MacElhuddy and Mac ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Butterscotch is a type of confection whose primary ingredients are brown sugar and butter. Some recipes include corn syrup , cream, vanilla , and salt. The earliest known recipes, in mid-19th century Yorkshire , used treacle (molasses) in place of, or in addition to, sugar.