Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Trout | 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
- one-half pounds of trout
- one piece of celery root
- one tablespoon of butter
- one onion cut fine
- one table- spoon of flour
- one egg yolk
Directions
BAKED TROUT— Three and one-half pounds of trout, one can of tomatoes, one onion cut fine, one piece of celery root, one table- spoon of flour, one egg yolk, Worcestershire sauce, one tablespoon of butter. Wet the flour with a little of the cold tomato. Salt fish and let stand several hours. Place fish in dripping pan with tomatoes, onion, celery and butter, and bake one-half hour. Strain the sauce and just before sending to the table thicken with the egg yolk and add the Worcestershire sauce.