Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 1 cup milk
- 2 tsp
- 1 tbs
- 2 tbs
- 2 well beaten eggs
- 2 cans salmon
- 4 eggs
- salt
- pepper
- parsley
Directions
Make a white sauce of 1 cup milk and 2 tsp. of flour; 1 tbs. butter; salt and pepper to taste. Place a layer of salmon then sauce until dish is filled, a few bread crumbs sprinkled on top and bake 20 minutes. Decorate with pars- ley, lemon and hard boiled eggs. Mrs. B. G. Hardwick.
FISH TURBOT. 1 pt. milk, thicken with 2 tbs. flour; when cool add 2 well beaten eggs, \ lb. butter if whitefish is used, with salmon no butter is required. Season with little onion or parsley; 1 can of salmon or 1 lb. minced fish. Bake 30 minutes in a moderate oven. Mrs. Charles H. Burwell.
SALMON IN SHELLS. Drain liquid from 2 cans salmon, pick fine and place in buttered baking shells. Melt 2 tbs. butter, stir in 2 tbs. flour. Place liquid drained from salmon in pt. measure and fill with boiling water, add butter and flour; cook until smooth. Remove from fire, add yolks of 4 eggs, beaten, small sp. full mustard; 1 tbs. vinegar, 2 tbs. olive oil and salt to taste. Pour over salmon in shells, strew bread crumbs over top, add a little butter and bake until light brown. This may be baked in large dish but is nicer in the shells.
Mrs. F. Darling.