Setting times are not included in preparation time. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Serving Size: 1 (1091) g
Servings Per Recipe: 1
Calories: 1856.7
Calories from Fat 38 g 2 %
Total Fat 4.3 g 6 %
Saturated Fat 1.2 g 6 %
Cholesterol 0 mg 0 %
Sodium 13.8 mg 0 %
Total Carbohydrate 464.9 g 154 %
Dietary Fiber 24.5 g 98 %
Sugars 440.1 g 1760 %
Protein 11.6 g 23 %