Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| 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 teaspoon salt
- 3 cups water
- 4 cup vinegar
- 2 ibs
- 1 onion
- 1 lemon
Directions
2 ibs. halibut or red salmon; 1 teaspoon salt;
3 cups water; Paprika;
?4 cup vinegar; Whole pepper;
1 onion; Bay leaves.
Put water with above ingredients and boil fifteen min- utes. Add fish and cook until tender, then remove fish. Dis- solve yi box gelatine in some of the liquor and boil down the rest. Strain and add dissolved gelatine. Put some of the liquor in a ring mold; then add the fish in small pieces; then the remaining liquor. Let stand over night. Garnish with olives and hard-boiled eggs. This dish is very nice served with shredded celery and mayonnaise; or, cucumber salad, in the center of the ring.
— Mrs. Morris S. Wertheimer.
FRIED SMELTS. Make a slight opening at the gills; draw them between the thumb and finger, beginning at the tail. This will press out all the inside. Dip in beajen egg and bread crumbs. Fry in very hot cottolene ; drain, dust with salt, and serve smoking hot with tartar sauce. A person who has once fried smelts in cottolene will never use anything else.
—Mrs. M. M. Fink. 21