Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
636
Calories
20g
Protein
18g
Fat
96g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 cup fine bread crumbs
- four tablespoons melted butter
- one-fourth teaspoon salt
- four eggs
- one level teaspoon poultry- dressing
- one level teaspoon finely chopped parsley
Directions
1
One can salmon, remove the oil and pinch up fine, one-half cup fine bread crumbs, yolks of four eggs, well beaten; four tablespoons melted butter, one-fourth teaspoon salt, one level teaspoon poultry- dressing, one level teaspoon finely chopped parsley, whites of four eggs, well beaten; mix in the order given, and steam in a mold one hour. Serve hot or cold. — Mrs. E. M. Jennings.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive