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 pint of cold cooked fish
- 1 cup of milk
- 1 tablespoon of parsley
- 4 hard-boiled eggs
- 1 scant teaspoon of salt
- 2 raw eggs
- pepper
- salt
- parsley
Directions
Mrs. George Sohngen.
1 pint of cold cooked fish. 4 hard-boiled eggs.
1 scant teaspoon of salt. Dash of pepper.
2 raw eggs. 1 cup of milk.
1 tablespoon of parsley. Bread crumbs.
Free the fish from skin and bones, and lightly separate into flakes. Add salt, pepper, parsley, and hard-boiled eggs chopped fine. Butter ramekins or small cups. Nearly fill with the mix- ture, and pour over it the raw eggs well beaten mto the milk. Sprinkle with buttered bread crumbs and bake in a moderate oven 15 minutes.