Take advantage of nature's bounty with this delicious recipe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (133) g
Servings Per Recipe: 12
Calories: 273.8
Calories from Fat 34 g 12 %
Total Fat 3.8 g 5 %
Saturated Fat 1.9 g 9 %
Cholesterol 43.5 mg 14 %
Sodium 178.7 mg 7 %
Total Carbohydrate 53 g 17 %
Dietary Fiber 2.4 g 9 %
Sugars 18 g 72 %
Protein 7 g 14 %