Turn your fisherman's catch into a lovely, creamy soup. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (165) g
Servings Per Recipe: 4
Calories: 115.1
Calories from Fat 64 g 56 %
Total Fat 7.2 g 11 %
Saturated Fat 1.9 g 9 %
Cholesterol 5 mg 1 %
Sodium 913.5 mg 38 %
Total Carbohydrate 8.9 g 2 %
Dietary Fiber 0.9 g 3 %
Sugars 4.2 g 16 %
Protein 4.1 g 8 %