Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- three pounds
- half teaspoonful of salt
- a teaspoonful of salt
- a saltspoonful of white pepper
- a pinch of cayenne
- two forks pull it into large flakes
- one large table- spoonful of butter
- one scant tablespoon- ful of flour rubbed into
- 38 fish
- salt
- vinegar
- white pepper
- cayenne
Directions
Cover a white fish weighing about three pounds with warm water (not hot) ; add a teaspoonful of salt, a kitchen spoonful of malt vinegar and the juice, and rind of half a lemon. Let it come rapidly to boiling point, then draw to a cooler part of the range and simmer for thirty minutes. When the fish is done, allow it to cool a little, and with two forks pull it into large flakes. Make a sauce of one large table- spoonful of butter, melted, and one scant tablespoon- ful of flour rubbed into it. A generous half-pint of cream or rich milk poured slowly over the thickening. Stir until thickened and creamy. Season the flaked fish with a half teaspoonful of salt, a saltspoonful of white pepper, and a pinch of cayenne. With a fork mix the sauce through the fish and taste to see if salty enough. Put into a buttered dish, spread crumbs over the entire top, and dot with bits of butter. Set dish in water in oven, and bake until nicely | browned. 4
38 FISH, LOBSTER, SHELL-FISH,