Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two tablespoonfuls salt
- two tablespoonfuls of flour
- one tablespoonful of salt
- one tablespoonful of chopped pork
- a pound of pork
- a tablespoonful of chopped parsley
- a tablespoonful of salt
- five pounds
- three large
- one half inch deep
- one half
- parsley
- pepper
- salt
Directions
A fish weighing five pounds, three large or five small crackers, quarter of a pound of pork, two tablespoonfuls salt, quarter of a teaspoonf ul of pep- per, half a tablespoonful of chopped parsley, two tablespoonfuls of flour. Scrape and wash clean ; then rub into it one tablespoonful of salt. Roll crackers fine, add parsley, one tablespoonful of chopped pork, half the pepper, half a tablespoonful of salt, moisten with cold water. Stuff the fish, fasten with skewer, cut gashes into the fish two inches long, one half inch deep, cut the rest of the pork into strips and put into the gashes. Put fish in pan, dredge with salt, pepper and flour every fifteen minutes, renew the water often. Bake one hour and one half.