A thrifty way to recycle leftover fish and boiled potatoes into something new and wonderful from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (91) g
Servings Per Recipe: 4
Calories: 240.7
Calories from Fat 211 g 88 %
Total Fat 23.6 g 36 %
Saturated Fat 4.3 g 21 %
Cholesterol 0 mg 0 %
Sodium 298.5 mg 12 %
Total Carbohydrate 8 g 2 %
Dietary Fiber 1 g 3 %
Sugars 1.6 g 6 %
Protein 0.8 g 1 %