From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (146) g
Servings Per Recipe: 12
Calories: 560.4
Calories from Fat 241 g 43 %
Total Fat 26.8 g 41 %
Saturated Fat 10.9 g 54 %
Cholesterol 93.5 mg 31 %
Sodium 131.6 mg 5 %
Total Carbohydrate 73.5 g 24 %
Dietary Fiber 3.4 g 13 %
Sugars 43.7 g 174 %
Protein 8.3 g 16 %