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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Whitefish | 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 of raw fresh whitefish in small pieces
- one teaspoonful of salt
- one-eighth teaspoonful of pepper
- one-half teaspoonful of onion juice
- a cup of milk
- one tablespoonful of fine bread crumbs that have soaked in a third of a cup of m
- one egg well beaten
- five min- utes
- two-thirds full
- 54 rocky mountain cook book
Directions
Cut one pound of raw fresh whitefish in small pieces, chop or pound to a pulp, press through a coarse sieve. To every cup of the fish pulp add one tablespoonful of fine bread crumbs that have soaked in a third of a cup of milk or cream until soft. One teaspoonful of salt, one-eighth teaspoonful of pepper, one-half teaspoonful of onion juice, the yolk of one egg well beaten. Beat all well together for five min- utes, then fold in lightly the stiffly beaten white. But- ter a mould or bowl ; fill it not over two-thirds full ; set it in a pan of hot water. Cover the mould with a greased paper and set in a moderate oven. Cook until the center is firm, from twenty minutes to one hour,
54 ROCKY MOUNTAIN COOK BOOK.
according to size of the timbale. Turn from the mould and surround with a lobster, shrimp or tomato sauce.