Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- 2 cup of butter
- 1 tablespoon flour
- 1 tablespoon of butter
- 1 teaspoon of salt
- 1 tablespoon chopped pars- juice of y2 lemon
- 1 cup of cream
- 1 cup of thick
- 2 teaspoons lemon juice
- 5 eggs
- 2/3 full
- 2 eggs
- 3 level tablespoons of flour
- 37 salmon croquettes
- cayenne
- lemon juice
- salt
- pepper
- parsley
Directions
Mrs. Homer Gard.
I can of salmon. iy2 cups of milk,
i cup of bread or cracker 5 eggs,
Mince the salmon fine. Cook the crumbs and milk until thick; then cool. Add to salmon. Then add the beaten yolks. Season to taste ; lastly add the beaten whites. Fill buttered molds 2/3 full, and steam 30 minutes.
l/2 cup of butter. Juice of y2 lemon.
Yolks of 2 eggs. y2 cup of boiling water. 1 tablespoon flour. Saltspoon of salt.
Dash of cayenne.
Cook slowly until thick as custard.
SALMON CROQUETTES No. 1.
Miss Martha Molyneaux, Oxford, Ohio.
1 can of salmon. 1 tablespoon of butter.
1 teaspoon of salt. 3 level tablespoons of flour.
1 tablespoon chopped pars- Juice of y2 lemon.
ley. A little red pepper. 1 cup of cream.
Mix thoroughly the salmon, salt, pepper, parsley, and lemon juice. Rub butter and flour and cream together until smooth; then cook until very thick. Stir this into the salmon. When cold, mold into croquettes, roll in beaten tgg, then in bread crumbs, and fry in hot fat.
Fish and Fish Sauces. 37
SALMON CROQUETTES No. 2.
Mrs. John Day.
1 can of salmon, or i^. Salt, pepper, and cayenne
cups. to taste.
1 cup of thick, white sauce. Some chopped parsley
il/2 teaspoons lemon juice. and a few drops of onion
Pour hot water over salmon to remove as much of oil as possible, drain, and separate into flakes. Add lemon juice, salt, pepper, cayenne, parsley, and onion juice and white sauce; cool, shape, and dip in crumbs, egg and crumb ag'ain, fry in deep fat.