Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 slice onion
- one-half cup vine- gar
- two sprigs of parsley
- one tablespoon brown sugar
- one pinch each ginger
- one whole fish
- one table- spoon of butter
- two well beaten eggs
Directions
Clean and season one whole fish. Put in a cloth and let boil in fresh water with one slice onion, one-half cup vine- gar, few slices of lemon, two sprigs of parsley, one table- spoon of butter. Let cook gently until tender. Serve on hot platter, garnished with water cress and slices hard boiled eggs and slices lemon.
Sauce : One tablespoon brown sugar. One pinch each ginger, cinnamon and nutmeg, juice of lemon. Let all boil
WILLIAMS PUBLIC LIBRARY ASSOCIATION 165
up well, add yolks of two well beaten eggs and pour over the fish. Good hot or cold. If any left over make fish balls for luncheon. — Mrs. Dermont, Williams, Ariz.