Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 tablespoon butter
- 4 pounds white fish
- 3 slices of a large onion
- 2 eggs
- one large dish will serve 15
- pepper
- salt
Directions
Cut the lobster fine; ])ut it in a stew-pan with a little milk oi- cream; boil up once; add 1 tablespoon butter, a little pepper, and serve plain or on toasted crackers; cook lobster only long enough to heat it. as a longer cooking renders it tougli . Mrs. Parker.
4 pounds white fish, steam until done ; bone it ; take 1 qt. milk, y^ pound flour, a little thyme or sage, salt and pepper. 3 slices of a large onion; cook over a kettle of water until it comes to a thick cream ; then add Vi pound of butter and 2 eggs ; put in a large bak-
54 THE WARREN COOK BOOK
ing dish a layer of fish, salt and pepper; then the tilling, until the dish is full, putting filling on top ; sprinkle with bread crumbs, and cheese if preferred ; bake in a moderate oven Y_> hour. One large dish will serve 15 or 20. (this has been tried and found very nice.)
Ada Partridge.