Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 pound
- one cup of pulp
- one-half cupful of panada
- one-quarter cup of butter
- one cup of cream
- two cups of hot water
- three eggs
- salt
- pepper
- nutmeg
Directions
One pound and a half of uncooked halibut put in a mortar and pound to a pulp, then put through a puree sieve to make one cup of pulp, add one-half cupful of panada, one-quarter cup of butter, yolks of three eggs, salt, pepper, dash of nutmeg; stir well together, pass through sieve again. Place on ice, add slowly one cup of cream. Butter timbale molds and fill three- quarter ; place them in a baking pan with two cups of hot water, bake twenty minutes. Serve with a tomato sauce.
Mrs Mossin BREAD PANADA FOR FISH TIMBALE.
Soak the crumbs of bread ; express the water and place the bread in a saucepan on the fire; stir to a paste with milk or stock, and continue to stir until it leaves the side of the pan.