Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 tablespoonful of melted butter
- one half pint of milk
- one pint of fish
- a piece of bread
- one heaping one of fiour
- salt
- cayenne
- pepper
Directions
There is no better way of using remains of cold fish than by making croquettes. Any sort of fish can be used, and even cod fish balls are better made after this recipe. Pick the fish carefully to pieces, rejecting all bones and skin. If you have cold potatoes they are a very nice addition. In a saucepan put one tablespoonful of melted butter and one heaping one of fiour. Boil together for a moment, then gradually add one half pint of milk, stirring all the time. Season with salt, cayenne pepper and parslev. A little onion too may be added. Now stir in one pint of fish, or of fish and potatoes mixed. Take from the fire, and put on a platter to cool. When entirely cold make into cylinders or balls. Koll in cracker crumbs, then in yolk of egg, then in cracker cruraV)s again. Fry in hot lard. Test the lard to see if it is hot enougn by dropping in a piece of bread, if it browns in a
Exchange Ccok Book. 13
minute the lard is right. Fry to a pale brown, and take out on paper to absorb the grease.