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 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Codfish | not in our table | 0 |
| Soup | 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 tablespoon of flour in 1 table- codfish soup
- 1 cup of milk
- a piece of celery
- a piece of butter
- a piece of salt pork cut in bits may be boiled
- 56 salt fish
- 1 table- codfish soup
- 1 teacup of cold boiled codfish that has been freed from skin
- 3 ibs
- 2 qts
- salt
- pepper
Directions
The varieties of fresh fish are numberless, and to cook and serve them in perfection requires careful study from the cook. The subject must here be treated very briefly.
Fresh fish may be cooked in any of the ways appli- cable to meat ; the length of time being much shorter, and care being required on account of the delicacy of the ftlbre, This makes broiling somewhat
56 Salt Fish.
Small fish are perhaps best egged and bread crumbed and fried in hot fat.
This dish deserves especial mention because of its cheapness and good fla- vor. It may be made of any fresh fish.
Fill a pudding dish with the fish cut in pieces, seasoning each layer with salt and pepper, and bits of suet or fat pork ; put over it a potato crust as for meat pie ( see page 46 ), or a soda biscuit crust, and bake. Bread crumbs or sliced potatoes may be mixed with the fish, and more seasoning used.
Fresh fish can also be made into soups, and the cheaper kinds should be more used for this purpose.
Cook 1 tablespoon of flour in 1 table- Codfish SOUp. nil, A n -I -, 1 L Ml
spoon of butter. Add 1-J qts. milk, or milk and water, and when it boils stir in 1 teacup of cold boiled codfish that has been freed from skin and bones and then chopped fine or rubbed through a sieve. Add salt and pepper to taste. Bullhead or cat- An excellent soup can be made of
fish soup. this cheap fish.
Clean and cut up 2 or 3 Ibs. and boil an hour in 2 qts. water with an onion and a piece of celery or any herbs ( it must be well seasoned ). Then add 1 cup of milk and a piece of butter or beef fat, or a piece of salt pork cut in bits may be boiled with the fish.