Excellent when served hot with butter. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (308) g
Servings Per Recipe: 1
Calories: 80.2
Calories from Fat 39 g 50 %
Total Fat 4.4 g 6 %
Saturated Fat 2.6 g 13 %
Cholesterol 11.1 mg 3 %
Sodium 215.3 mg 8 %
Total Carbohydrate 10.2 g 3 %
Dietary Fiber 1.7 g 6 %
Sugars 0.8 g 3 %
Protein 1.7 g 3 %