Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
514
Calories
27g
Protein
28g
Fat
37g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
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
- 2 cups of hot riced potatoes
- 1 cup fish flakes
- 1 teaspoon minced pars- ley
- 8 slices of bacon
- 1 tablespoon melted butter
Directions
1
2 cups of hot riced potatoes, 1 cup fish flakes, 1 teaspoon minced pars- ley, V2 teaspoon onion juice, % teaspoon salt, few grains of pepper, 8 slices of bacon, hot milk or cream to moisten, 1 tablespoon melted butter. Mix potatoes, fish, seasoning and butter, moisten with milk or cream, form into flat cakes and cook in fat of bacon. Serve slice of fried bacon on each cake. Tomato or cream sauce may be used with these cakes if de- sired.
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] ·
Recipe sourced from
internet_archive