Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- four pounds of red fish
- one clove of garlic chopped fine
- 6 slices of bread
- half dozen large tomatoes
- one sweet pepper
- parsley
- pepper
- thyme
- clove
- salt
Directions
Four pounds of red fish, or any firm fish, cut into slices : Place a large pot on fire in which have a cooking spoonful of lard or oil; fry the fish in this a golden brown, and remove from the pot ; into this grease place a small onion, chopped fine, a half dozen large tomatoes, fry together till it forms a paste ; put into this a mixture of parsley, eschalotte, red pepper, thyme and one sweet pepper with seeds removed and one clove of garlic chopped fine; add this to the roux, then add ^ pint of boiling water; replace the pieces of fried fish, salt to taste, cover pot and cook ten minutes. Toast 6 slices of bread ; place on large serving dish ; place pieces of fish on the toast, pour the gravy over this, garnish with slices of lemon. Mrs. O. V. Waggner, Pres. Gretna Civic League.