A lunch meat from the days before supermarket lunchmeats and a terrific way to recycle leftover meat into something new. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (19) g
Servings Per Recipe: 6
Calories: 136.3
Calories from Fat 138 g 102 %
Total Fat 15.4 g 23 %
Saturated Fat 9.7 g 48 %
Cholesterol 40.7 mg 13 %
Sodium 307.5 mg 12 %
Total Carbohydrate 0.1 g 0 %
Dietary Fiber 0.1 g 0 %
Sugars 0 g 0 %
Protein 0.2 g 0 %