Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 2 ounces flour
- 2 ounces of butter
- 1 gill of fish stock
- 1 teaspoon anchovy sauce
- 1 egg
- 1 spoon lemon juice
Directions
Mrs. Caroline Potter.
1 lb. cooked fish. 2 ounces flour.
2 ounces of butter. 1 gill of fish stock.
1 egg. 1 teaspoon anchovy sauce.
1 spoon lemon juice. Mashed potatoes.
Carefully pick fish from the bones; make a sauce as follows: Broil the bones in a small quantity of water. When cold, mix a gill of the liquor with the flour. Stir over the fire until it thickens. Add the butter, keep stirring until well mixed in. Take sauce off the fire, mix in the egg well beaten. The essence of anchovy, lemon juice, salt, and paprika. The sauce should be thick. Care should be taken in stirring over fire to keep from burning. Mix the picked fish with the sauce, put a layer of well- seasoned mashed potatoes in a buttered baking dish, then all of the fish. Over this another layer of mashed potatoes. Smooth over and bake in a moderate oven 20 minutes. Serve hot in a baking dish.
Fish and Fish Sauces. 29