Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
992
Calories
47g
Protein
39g
Fat
108g
Carbs
What these numbers assume — 5 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 |
| Egg | 1 large egg (50g) | 78 |
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
- 1 cup bread crumbs
- 8 tablespoons melted butter
- two cups of milk
- 1 tablespoon cornstarch
- two cans of salmon
- 8 eggs
- 1 tea- spoon catsup
- 1 egg after taking it off the stove
Directions
1
Two cans of salmon (remove all the bones and skin and drain off the juice for sauce), add to the fish 8 eggs, 1 cup bread crumbs, 8 tablespoons melted butter. Steam one hour.
2
Sauce. — Two cups of milk, 1 tablespoon cornstarch, 1 tea- spoon catsup and juice from the fish. Let boil and add the beaten yolk of 1 egg after taking it off the stove.
3
Mrs. John Vance Cheney.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive