Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- a teaspoonful of salt
- a tablespoonful of vinegar to every pound of fish
- a pint of milk
- a piece of butler the size of an eg^g
- 14 fish
- salt
- vinegar
Directions
Fish should be scaled and thoroughly cleaned, well salted and put in a cold place until time to cook. Boil in a fish kettle, with water enough to cover it, or wrap and tie in a cloth, and boil in any cooking vessel ; if the fish is large it can be doubled in the cloth ; cover with more than two inches of boiling water, adding a teaspoonful of salt and a tablespoonful of vinegar to every pound of fish. A good sized fish will cook in half an hour. Be careful not to break in taking out.
Sauce. — Stir into a pint of milk, boiling, a piece of butler the size of an eg^g, mixed with Hour, and a hard boiled idgg^ cut up fine ; pour this over the fish or serve in a sauce-boat. — Mrs. 8. P. Si7?ipso7i, St. Louis, 1875,
FISH AND OYSTERS. 15