Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| 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
- four pounds of fish
- six slices of salt pork
- one pint of sweet milk
- eight persons
- two onions
- half dozen boston crackers
Directions
MRS. J. B. STEWART.
Take three or four pounds of fish for six or eight persons; cut in sections, crosswise. Take five or six slices of salt pork, lay them in the bottom of the kettle and let them fry slowly until all the fat is fried out; then remove the scraps of pork and lay in about one-third of the fish, then a layer of potatoes, then a sprinkling of chopped onions (chop two onions for the whole,) then pepper and salt and some flour dredged in so as not to lump. Place in layers until the whole is used. Cover with cold water and boil fifteen minutes, then add a half dozen Boston crackers, split and wet in cold water; add one pint of sweet milk. Bdil five minutes more and serve.