Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
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
- one cup bread crumbs one teaspoon grated onion
- one teaspoon chopped capers
- one-quarter teaspoon each salt
- five pound white fish
- two tablespoons butter
- one cup cooked tomatoes
- one five pound white fish
- two cloves
- salt
- pepper
- cloves
- bay leaf
Directions
One cup bread crumbs one teaspoon grated onion, one teaspoon chopped capers, one-quarter teaspoon each salt, pep- per and chopped parsley, moisten with cup stock or milk. Ex- cellent for salmon. — Mrs. W. F. Dermont, Williams, Ariz.
BAKED FISH (FRENCH STYLE).
One five pound white fish. Place in buttered baking pan. cover with two tablespoons butter, two of flour, creamed into a paste, salt and pepper well, add one cup cooked tomatoes, half an onion, garlic, two cloves, small spice, bay leaf, a little celery. — Mrs. J. P. Parker, Los Angeles, Calif.