Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
380
Calories
51g
Protein
17g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- eight cups of chicken stock
- quarter cup each of celery
- 13 fish master
- parsley
Directions
1
In eight cups of chicken stock, without fat, simmer one -quarter cup each of celery and onion, season highly. Strain, add sprigs of parsley. Serve.
2
J. A. HOELZLE
3
Saddles and Harness
4
Grayville. - Illinois
5
GRAYVILLE COOK BOOK 13
6
Master; I marvel how the fishes live in the sea!
7
Why, as men do a'land; the great ones eat up the little ones.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
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