Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
1013
Calories
48g
Protein
39g
Fat
113g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oz cooked fish
- 1 oz margarine
- 1 oz flour
- ½ pint milk
- 1 tsp chopped thyme and celery
- ½ tsp lime juice
- 2 eggs, separated
Directions
1
Chop the fish finely.
2
Melt the margarine, add the flour and milk and boil for 3 minutes.
3
Add the fish, chopped thyme, celery and lime juice.
4
Beat in the egg yolks, one at a time.
5
Fold in the stiffly beaten egg whites.
6
Put into a greased soufflé case or deep pyrex dish.
7
Bake in a hot oven (425°F) for 20 - 25 minutes or until brown and well risen.
8
Serve immediately.
9
Category:Guyanese Recipes
10
Category:Guyanese Meat Dishes
Recipe sourced from
fandom