A savory pie from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (200) g
Servings Per Recipe: 8
Calories: 332.1
Calories from Fat 175 g 53 %
Total Fat 19.5 g 29 %
Saturated Fat 6.5 g 32 %
Cholesterol 79.8 mg 26 %
Sodium 588.5 mg 24 %
Total Carbohydrate 16.4 g 5 %
Dietary Fiber 0.3 g 1 %
Sugars 3.4 g 13 %
Protein 21.6 g 43 %