Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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 cloves of garlic
- 1 quart of cold water
- 1 fish weighing 2^2 lbs
- 2 lbs
- 4 cloves
- 24 almonds blanched
- 1 mashed clove of garlic
- 1 level teaspoon of salt
- 1 saltspoon of white pepper
- 2 saltspoon of ground mace
- one side of fire
- three eggs until creamy
- 24 pint
- 2 lemons
- 1 table- spoon tarragon vinegar
- bay leaf
- cloves
- mace
- clove
- salt
- white pepper
- vinegar
Directions
Mrs. J. P. Day.
1 fish weighing 2^2 lbs. 2 cloves of garlic.
I bay leaf. Blade of mace.
Slice of onion. 4 cloves.
Get a fish that will bone easily (a white fish is good) ; re- move head, tail, and bones ; put these in kettle with 1 quart of cold water, add the garlic mashed, bay leaf, onion, cloves, and mace; cover and let simmer gently 1 hour. While this is cooking, chop the uncooked fish ver}' fine, put in a bowl, add 24 almonds blanched and chopped, 1 mashed clove of garlic, 1 level teaspoon of salt, 1 saltspoon of white pepper, ^2 saltspoon of ground mace; mix well, form into balls size of English wal- nut, put strained stock over fire in a sauce pan ; when it reaches the boiling point drop in the balls, draw to one side of fire, cover, and let cook gently 20 minutes. Lift them out with a skimmer and stand at once in a cool place. Beat three eggs until creamy, and stand over hot water and add gradually the boiling stock, which should measure about 24 pint. When the mixture is like jelly, remove, strain through a fine sieve, and cool quickly. At serving time add juice of 2 lemons, 1 table- spoon tarragon vinegar. Garnish dish with tiny hearts of lettuce, quarters of lemon, and parsley ; roll balls in sauce, and pile pyramid fashion in center. Send the remaining sauce to the table in sauce boat.
Fish and Fish Sauces. 33