Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (137) g
Servings Per Recipe: 4
Calories: 245.2
Calories from Fat 102 g 42 %
Total Fat 11.4 g 17 %
Saturated Fat 3.2 g 16 %
Cholesterol 143.9 mg 47 %
Sodium 466.1 mg 19 %
Total Carbohydrate 25 g 8 %
Dietary Fiber 1 g 4 %
Sugars 4.5 g 17 %
Protein 10 g 19 %