Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
317
Calories
20g
Protein
25g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- a large tablespoonful of butter
- 60 fish
- pepper
- parsley
Directions
1
Soak, boil and pick the fish if salt as for fish-balls. If fresh boil and pick into bits. Add an equal quantity of mashed potatoes, and a large tablespoonful of butter and
2
60 FISH AND SHELLFISH.
3
milk, enough to make it soft. Put it into a skillet and add a very little boiling water, just enough to keep it from burn- ing. Turn and toss it constantly until it is smoking hot but not dry. Add pepper and parsley, and serve it up.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive