Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Orange | 1 medium (131g) | 62 |
| Fruit | not in our table | 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 pint of fruit
- a pint of water till very soft
- 48 rocky mountain cook book
- six oranges
- 49 fish
Directions
Cook one pint of fruit with a pint of water till very soft, mash and sift Sweeten slightly and thick- en a very little with corn starch; a little lemon or orange juice will improve these soups. Serve very cold with chipped ice.
48 ROCKY MOUNTAIN COOK BOOK. ORANGE SOUP.
The juice of six oranges and one lemon, sweeten slightly, add a little sherry wine if desired. Chill. Serve with chipped ice.
Fish, to be palatable and nutritious, should be fresh, well cleaned and thoroughly cooked. When fresh, the eyes are bright, the flesh firm and elastic to the touch. Fish should be cleaned, washed in cold water and dried (not soaked) as soon as it reaches us and put directly on the ice or in a cold place. It should not be put in the compartment with milk or butter, as they absorb the odors very quickly. Frozen fish should be laid in cold water until they become limber.