Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pike | 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 pike
- one teaspoon sugar
- one cup hot fish stock
- a tablespoon of lemon juice has been added
- 15 boiled fish
- two lemons
- two eggs
- salt
- parsley
- lemon juice
Directions
PRAGUE CHAPTER BOOK OF RECIPES 15
BOILED FISH WITH LEMON SAUCE— Three and one-half pounds of pike or salmon trout, juice and grated rind of two lemons, yolks of two eggs, one teaspoon sugar, salt to taste, parsley, one cup hot fish stock. Stir the grated rind of the lemons with the beaten yolks, add the lemon juice, and very gradually pour on the hot fish stock. Cook until thick, stirring constantly. Add the sugar and parsley. Serve with fish boiled in water to which salt, onion, whole pepper, parsley and a tablespoon of lemon juice has been added. Skin and bone fish before boiling. If sauce is not thick enough add more egg yolks.