Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
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 of chopped cooked fish
- half cup of milk
- one teaspoonful of grated onion
- two tablespoonfuls of cream
- one tablespoon- ful of fine bread crumbs soaked
- 56 rocky mountain cook book
- one whole egg
- one large mold
Directions
One cup of chopped cooked fish. One tablespoon- ful of fine bread crumbs soaked for one-half hour in
56 ROCKY MOUNTAIN COOK BOOK.
half cup of milk. One teaspoonful of grated onion. One whole egg and one yolk. Salt and pepper. Two tablespoonfuls of cream.
Mix all ingredients. Add eggs last well beaten. Turn in one large mold or in small ones. Cook in a pan of hot water until firm. Do not let water boil. Cook on top of stove or in the oven. Eemove from mold and surround with white sauce. Pieces of as- paragus tips may be added to the sauce.
SHELL FISH. 57