Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Tea | 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
- four pounds red snapper
- three tablespoons vinegar
- quarter teaspoon pepper
- 1 teaspoon salt
- one tablespoon of chopped pickle
- one tablespoon of chopped olives
- four tablespoons of melted butter
- one teaspoon of finely chopped parsley
- one tablespoon of butter
- one tablespoon of flour
- quarter teaspoon of salt
- one cup of milk
- a cup of fine bread crumbs
- a teaspoon of pepper
- a teaspoon of salt
- a dash of pepper
- 17 fire
- four crackers
- two eggs
- half tea cup olive oil
- one tea- spoon of sugar
- four eggs
- pepper
- salt
- parsley
Directions
fire and cook to the thickness of custard. Fill a greased baking dish with alternate layers of fish, powdered crackers and cream, using four crackers. Bake twenty minutes. — Mrs. H. R. Lan- caster.
Fish Pudding. — Four pounds red snapper. Boil fish in salt water until thoroughly done. Then pull to pieces, removing the bones. Mix with a white sauce like in croquettes, and sea- son highly with salt and pepper. A tin pan the shape of a loaf of bread is best for cooking this pudding. Have the pan well buttered, fill with the fish and put on top of stove another pan with boiling water; let steam for thirty minutes, having all the time a buttered paper over the fish. When ready to serve, turn out on a platter, garnish with parsley. Also sur- round the pudding with small Irish potatoes. Slice and serve with a Tartar sauce. — Mrs. Ed. Mercer.
Tartar Sauce. — Yolks of two eggs, half tea cup olive oil (or butter), three tablespoons vinegar, one of dry mustard, one tea- spoon of sugar, quarter teaspoon pepper, 1 teaspoon salt, one tablespoon of chopped pickle, one tablespoon of chopped olives. Put together the same as mayonnaise, adding the chopped in- gredients after the mixture is cooked. — Mrs. Ed. Mercer.
Canned Salmon Loaf. — Drain off the liquid from a can of salmon, and with a silver fork pick the fish fine, discarding skin and bones. To the fish add half a cup of fine bread crumbs, the yolks of four eggs (beaten light), half a teaspoon of pepper, half a teaspoon of salt, four tablespoons of melted butter, one teaspoon of finely chopped parsley, and lastly, the whites of the eggs, beaten stiff. Turn the mixture into a but- tered bakingpan, shaping it into a loaf. Bake half an hour. Remove to a platter and pour over it the following sauce.
Sauce for Canned Salmon. — Melt one tablespoon of butter. Stir in one tablespoon of flour, a dash of pepper, and quarter teaspoon of salt. Cook until frothy, then stir in one cup of milk and the fish liquor from the can. Stir until the sauce