A thrifty way to use up leftover cooked fish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (69) g
Servings Per Recipe: 6
Calories: 72.5
Calories from Fat 53 g 74 %
Total Fat 6 g 9 %
Saturated Fat 1 g 4 %
Cholesterol 2.5 mg 0 %
Sodium 459.9 mg 19 %
Total Carbohydrate 5.1 g 1 %
Dietary Fiber 0.5 g 2 %
Sugars 2 g 7 %
Protein 0.6 g 1 %