Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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 cup of sweet milk
- two eggs are beaten
Directions
Prepare the fish as for boiling ; after washing- and soaking, mince fine, and boil twenty minutes ; throw off the water and cover with fresh, boiling water ; boil twenty minutes more, drain the fish very dry, and spread upon a dish to cool ; then add an equal bulk of mashed potatoes ; work into a stiff batter, by adding a lump of butter, sweet milk and a beaten &g^, flour your hands and make the mixture into balls or cakes; drop into boiling lard or good drippings and fry to a light brown.
SALT COD. Pick the fish into small particles, carefully removing all bones ; soak over night and mix (after pouring off all the water) with an equal quantity of potatoes mashed fine and a lump of butter and pepper ; make into cakes or balls, flour slightly and fry brown. Or a better way is to (after soaking the picked fish over night) put it on to boil in fresh water ; after boiling about half an hour pour off all the water and stir in a cup of sweet milk or cream, into which the yolks of two eggs are beaten, a lump of butter, a little pepper and a sprinkle of flour ; stir a few minutes, until well mixed, and you have an excellent break- fast dish.