Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | 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
- 1 cup of the water in which fish has been boiled
- 1 cup cream
- 1 lemon
- 3 eggs
- parsley
Directions
1 cup of the water in which fish has been boiled; 1 cup cream; Parsley;
Flour; Butter;
1 lemon; Capers.
Beat the yolks of eggs in a small bowl ; add a little of the cup of fish water and half the cream ; also juice of lemon. Put butter in pan, melt, add Hour and the remaining fishwater. Re- move from fire and stir into contents of bowl of eggs, etc. If too thick, add more cream. Put all back on stove and stir until creamy. Stir constantly to prevent curdling. Remove from fire ; add chopped parsley and capers. (Very fine.)
— Mrs. B. Benswanger. 18