Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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-half pounds of white fish
- one tablespoon of butter
- a pint of milk in which a small bunch of parsley
- a small bunch of parsley
- a piece of cod fish
- a pint of milk
- a small piece of butter
- a tablespoon of flour rubbed into the butter
- a pound of salt pork
- one table- spoon of flour
- 2 well beaten eggs
- three hard boiled eggs
- parsley
- thyme
- salt
- pepper
Directions
One and one-half pounds of white fish; steam until tender; remove skin and bones; cut in pieces about an inch square. Make a white sauce: One tablespoon of butter, one table- spoon of flour. Heat the butter until it bubbles, put in the flour and stir until smooth. Have ready a pint of milk in which a small bunch of parsley and some thyme have been heated to boiling; remove the thyme and parsley; add 2 well beaten eggs, salt. When cold put a layer of fish, then sauce until all is used. Cover with bread crumbs and bake until a nice brown. Very good and a nice way to use up fish left from yesterday's dinner. Mrs. Henry S. Harris.
Shred in small bits a piece of cod fish. Cover with cold water and let it. come to a boil ; pour off this water carefully, then add a pint of milk, a small piece of butter, a little pepper, . a tablespoon of flour rubbed into the butter, 2 well beaten eggs. Stir into the milk to thicken, cook a few minutes. Cut into small pieces a quarter of a pound of salt pork, fry until crisp (not burned) or until there is a nice gravy. Slice two or three hard boiled eggs, garnish dish with the eggs, serve a tablespoon of the gravy on each portion of fish. Very nice with plain boiled potatoes. Mrs. Henry S. Harris.