Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- two tablespoonfuls of melted butter
- a cup of sweet cream
- 20 fish
Directions
MRS. E. P. CHASE.
Enough may be soaked for several days at one time, hang it up to dry, and broil what is needed on a gridiron; when done, butter well, and serve while hot.
SALMON TROUT,
When thoroughly cleaned and washed, should be wiped care- fully and laid into a dripping pan, with water enough to prevent scorching. Bake slowly, basting often with butter and water. W^hen done, have ready a cup of sweet cream, diluted with a few- spoonfuls of hot water, stir in carefully two tablespoonfuls of melted butter, and a little chopped parsley. Heat this by placing
the vessel in boiling water; add the gravy from the fish and boil up once. Place the fish in a hot dish and pour over the sauce. Pickerel are good baked in the same way.