Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cocktail | not in our table | 0 |
| Meat | not in our table | 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
- 1 cup bread crumbs
- 1 cup cracker
- 1 tbs
- 8 crackers
- 2 eggs
- 1 stsp
- 1 tsp
- 16 crab cocktail 1 can izumi crab meat
- 1 green pepper
- 3 tbs
- 2 tbs
- salt
- pepper
- parsley
Directions
1 cup bread crumbs, 1 tbs. butter. Melt the butter and stir in the crumbs. Sprinkle the inside of the fish with a layer of crumbs then a layer of oysters, salt and pepper. Cover with crumbs. Put slices of salt pork in baking pan. Cook in moderately slow oven until it flakes or about \ hour. Mrs. Fred Farling.
SALMON SOUFFLE. Bone thoroughly 1 can salmon, break up well; take 6 or 8 crackers and add melted butter; juice of f lemon; 1 to 2 eggs; salt and pepper ; chopped parsley. Add liquid, beat and mix thoroughly, butter generously. Press mixture in mould and steam 1 hour and leave uncovered the last 15 minutes. Season quite highly. Serve with cream gravy and peas. Mrs. H. L. Wakefield.
STUFFED PIKE. Clean the fish and leave head on. Rub salt inside and fill with the following stuffing: 1 cup cracker or bread crumbs, 1 stsp. salt, 1 stsp. pepper, 1 tsp. chopped onion, 1 tsp. chopped capers, 1 tsp. chopped parsley, 1 tsp. chopped pickle, | cup melted butter. Mix, stuff and sew up fish. Put a couple of slices of bacon on the outside. Bake until tender with a little water in pan. Any fish may be sub- stituted. Mrs. T. F. Quinby.
CRAB COCKTAIL 1 can Izumi Crab Meat, pick it up well, removing any small pieces of shell; 1 green pepper, remove seeds and soak in salt and water for 1 hour, then chop fine; \\ pimentos, lred pepper chopped; 3 tbs. made horseradish ; 3 tbs. lemon juice; 3 tbs. vinegar; 2 tbs. olive oil; § tsp. paprika; \ tsp. dry mustard; 1 stsp. salt. Serve in high sherbet glasses, garnish with sprigs of parsley and sliced pimentos. This will serve 8. Mrs. Walter I. Fisher.