From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Serving Size: 1 (18) g
Servings Per Recipe: 48
Calories: 64.8
Calories from Fat 26 g 41 %
Total Fat 2.9 g 4 %
Saturated Fat 1.4 g 6 %
Cholesterol 5.8 mg 1 %
Sodium 48.4 mg 2 %
Total Carbohydrate 8.7 g 2 %
Dietary Fiber 0.3 g 1 %
Sugars 3.2 g 12 %
Protein 1.2 g 2 %