Serve this with hot roast beef or boiled beef. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (35) g
Servings Per Recipe: 6
Calories: 65.6
Calories from Fat 52 g 80 %
Total Fat 5.8 g 8 %
Saturated Fat 3.4 g 17 %
Cholesterol 47.6 mg 15 %
Sodium 210.1 mg 8 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 0.7 g 2 %
Sugars 1.6 g 6 %
Protein 0.9 g 1 %