Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 5 drops tabasco sauce
- 1 large can shrimps
- 1 wine glass of sherry wine
- 1 tbs
- 2 tbs
- 17 fish chowder
- salt
- paprika
Directions
Use only hardwood plank. Maple or oak best. Plank should be 3 inches thick, 2 feet long and 1 J feet wide. Heat plank very hot, otherwise imparts woody flavor. Wipe fish with cold cloth wrung out of water and wipe dry. Lay fish open, dredge with salt and pepper and dots of butter. Cook 25 minutes before a clear fire or else in a very hot oven.
Mrs. W. J. Moorhead.
SHRIMP A LA NEWBERG. 1 large can shrimps, washed and picked up. Make a rich thickened cream sauce of 1 pt. of milk, season with salt and paprika. Wlien cooked add the shrimps and 1 wine glass of sherry wine. Put in buttered fish shells, cover with browned buttered crumbs and bake 10 minutes. Place shells on sprigs of watercress and serve at once. This amount serves 8. Mrs. J. W. Campbell.
OYSTER COCKTAIL. 1 tbs. Worcestershire sauce, 2 tbs. lemon juice, 1 tbs. vinegar, 1 tbs. horseradish, 1 tbs. catsup or chili sauce, \ tsp. salt, 4 or 5 drops tabasco sauce. Strain, add to the oysters, and serve very cold. Mrs. A. F. Daggett.
FISH CHOWDER. Into the bottom of a kettle put some pieces of fat salt pork. Try out and remove the scraps. Place a layer of fish cut in good sized pieces, a layer of raw potatoes peeled and sliced about J inch thick; a layer of onions peeled and sliced about the same; a layer of old fashioned Boston soda crackers split; pepper and salt. Then a layer of fish and so on until all is used. Pour on just enough water or milk to come to the top when the mass is pressed down. Cook until the onions are done. Do not stir. Then add milk to cover well and a good sized piece of butter. Then serve. Mrs. T. F. Quinby.