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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 tablespoonful of flour
- 1 teaspoonful of salt
- 4 teaspoonful of mustard
- 2 tablespoonfuls of vine- 1 egg
- 2 teaspoonfuls of gelatine
- one spoonful of boiling water
- 1 egg
- salt
- cayenne
- mustard
- vinegar
Directions
1 can of salmon ; 1 tablespoonful of flour;
1 teaspoonful of salt; Dash of cayenne;
^4 teaspoonful of mustard ; 2 tablespoonfuls of vine-
1 egg (slightly beaten J ; gar ;
^ cup of milk; 2 teaspoonfuls of gelatine.
Remove bones, skin, and flake the salmon. Into a double boiler put the salt, flour, mustard, cayenne, milk, and egg; add the vinegar last; stir until thick. Dissolve the gelatine in a tiny portion of cold water
FISH, LOBSTER, SHELL-FISH. 39
and add one spoonful of boiling water. Pour the mixture in double boiler over the fish, add gelatine, and pack in mold to harden. Serve with mayonnaise dressing.