Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Fish | 1 tbsp (18ml) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- five pounds of codfish cut in squares
- four pounds of fresh fish skinned
- a quart of milk
- salt
- pepper
Directions
Mrs. P. B. Ayer.
Soak them thirty-six hours in cold water ; scrape them thoroughly and boil tender; fry them brown or eat with butter and egg sauce.
Mrs. P. B. Ayer. Five pounds of codfish cut in squares ; fry plenty of
T8 THE HOME COOK BOOK.
salt pork cut in thin slices ; put a layer of pork in your kettle, then one of fish ; one of potatoes in thick slices, and one of onions in slices; plenty of pepper and salt; repeat as long as your materials last, and finish with a layer of Boston crackers or crusts of bread. Water suffi- cient to cook with, or milk if you prefer. Cook one-half hour and turn over on your platter, disturbing as little as possible. Clams and eels the same way,
FISH CHOWDER
Mrs. R. A. Sibley.
Four pounds of fresh fish skinned and cut in pieces ; put in a pot some of the fish, then some crackers and sliced potatoes, salt and pepper ; another layer of fish, crackers and potatoes ; cover the whole with water ; add a little onion, if liked, and some fried pork or butter; boil until the potatoes are done, then add a quart of milk and let it boil. When dishing for the table, take out all the large bones. Codfish or haddocks are the best ; other fish will linswer; use the head.