Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
623
Calories
22g
Protein
10g
Fat
110g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Fish | 1 tbsp (18ml) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 pounds fresh fish
- one pint of milk
- three tablespoonfuls of flour
- a dash of cayenne
- pepper
- salt
- cayenne
- parsley
Directions
1
Boil two pounds fresh fish. When done, bone and pick. Scald one pint of milk, leaving out sufficient to smooth three tablespoonfuls of flour. Thicken with this, stirring and cooking fifteen minutes. Season with pepper and salt and a dash of cayenne, a little parsley, and a few drops of onion juice. Into this stir the fish and let cool. Shape into small cutlets and dip in egg and roll in crumbs. Fry in hot tat like croquettes. Serve with tomato sauce.
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River ·
Recipe sourced from
internet_archive