Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- five pounds of fish take three ounces of salt
- two ounces of pepper
- an ounce of cloves
- three ounces of salt
- 19 top
Directions
Let the fish lie in salt and water several hours. For five pounds of fish take three ounces of salt, two ounces of pepper, two of cinnamon, one of allspice, and half an ounce of cloves. Cut the fish in slices and lay in the jar in which it is to be cooked — a layer of fish, then sprinkle spices, with flour and bits of butter on
top; another layer of fish and seasoning, till all is packed. Fill the jar with equal proportions of vinegar and water; lay on a cloth pressed down close to the sides of the jar, and put flour on top, so no steam may escape. Bake moderately six hours; let it remain in the jar till cold, when it can be sliced for tea.
Fresh shad are good baked or broiled, but much the best broiled. For broiling, sprinkle salt and pepper on the inside when cleaned, and let it remain some hours. Salt shad for broil- ing should be soaked ten or twelve hours, in cold water. For boiling, they need be soaked only long enough to enable the scales to be easily removed. The roe is good either broiled or fried.