Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| 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
- a pint of sweet milk
- salt
Directions
There is no nicer fish for breakfast than broiled halibut steaks. If sprinkled with salt an hour before being cooked, they will broil without break- ing. Have them dry, and broil over a clear fire. With like eflfect, they can be oven-broiled. When cooked, season with butter and serve.
WATEPx-MELON.
The melon, like other cool juicy fruits of the hot season, is for use. It is especially valuable at this season with those whose diet is largely meat.
FISH BEEAKFASTS. 175
It is more of a drink than food, the greater part being pure water. From this melon you get a drink entirely free from adulteration.
BREAKFAST No. 65.
Hominy and Milk. Halibut a la Creme. Breakfast Puffs.
Baked Potatoes. Coffee.
Ripe Fruit.
HALIBUT A LA CREME. Flake the remains of cold boiled or baked hali- but. Remove all the skin and bones. Scald a pint of sweet milk, or enough for the quantity of lish. Mix l)utter the size of an egg ^vith a tea- spoonful of flour. Stir this smoothly into the hot milk for a dressing. Let this heat till it thickens. Be careful not to scorch it. Butter an earthen baking-dish. Put into it a layer of fish, then of the dressing, and alternate till all is used, with the dressing on the top. Sprinkle sifted bread crumbs over the top. Bake twenty minutes.