Terrific for beef, pork or chicken. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (91) g
Servings Per Recipe: 10
Calories: 138.3
Calories from Fat 103 g 75 %
Total Fat 11.5 g 17 %
Saturated Fat 1.7 g 8 %
Cholesterol 0 mg 0 %
Sodium 641.4 mg 26 %
Total Carbohydrate 9.3 g 3 %
Dietary Fiber 1.3 g 5 %
Sugars 4.7 g 18 %
Protein 1.2 g 2 %