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 |
| Butter | 1 tbsp (14g) | 102 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Codfish | 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
- two tablespoon fuls vinegar
- one tablespoonful of butter
- 1 pint of milk
- 2 tablespoon fuls chopped parsley
- a piece of fresh codfish
- 2 pounds
- 1 tablesponful of salt about 35 minutes
- 1 table- sponful of flour
- salt
- parsley
Directions
Take a piece of fresh codfish, weighing about 2 pounds, and tie in a cloth that has been sprinkled with flour. Boil slowly in water enough to cover to which has been added two tablespoon fuls vinegar and 1 tablesponful of salt about 35 minutes.
Sauce. — One tablespoonful of butter, blended with 1 table- sponful of flour. Add 1 pint of milk, a little at a time, stirring constantly till smooth. Salt to taste. When ready to serve add 2 tablespoon fuls chopped parsley. Serve at once. Water must be boiling when fish is put in. Mrs. Macquarrie.