Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Mace | 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
- one-quarter pound fish to three-quarter pounds potatoes
- three quarts of the liquor
- one-half pound of butter rub well three tablespoonfuls of flour
- a tablespoonful of flour
- one egg to moisten
- three tablespoonfuls of flour
- pepper
- salt
- nutmeg
- mace
Directions
water for an hour; let it come to a boil, drain through a col- ander ; turn into the skillet again with a little cold milk ; season with butter and pepper, stir smooth a tablespoonful of flour with a little cold milk ; add, and let it boil for a moment ; pour over buttered toast on a platter.
Codfish Balls — No. 1. — Soak the cod in cold water in the morning, or over night. Change the water, and let it scald for an hour. Then boil five or six minutes. Chop very fine, and mix well with potatoes, using equal quantities of fish and po- tatoes, and adding butter, pepper, and milk, to soften. Make in small cakes and fry in lard.
Shredded Codfish Balls. — A delightful breakfast dish. Use shredded codfish, which is already cooked and can be ready at a half hour's notice, an equal bulk of mashed potatoes, work into a stiff batter by adding a lump of butter, and sweet milk, and if you want them very nice, a beaten egg. Flour your hands and make the mixture into balls. Drop into boiling lard or good dripping and fry a light brown. Plainer fish cakes may be made of the codfish and potatoes alone. — Marion Har- land.
Codfish Balls. — One-quarter pound fish to three-quarter pounds potatoes, one egg to moisten. Season with salt and pep- per and fry in hot lard.
Clams. — Never boil clams long, as it makes them indigestible ; pour boiling water over them, and set them over a hot fire until the shells open, then empty the juice in a sauce pan; add the clams, pepper and very little salt. Serve on shells with drawn butter.
Clam Chowder. — Wash the clams, put them into a pan, turn boiling water over them, cover and let stand fifteen minutes; take out and cut off the black heads, flour them and season with a little nutmeg, mace, pepper and salt. Take three quarts of the liquor, put into a saucepan to boil. To one-half pound of butter rub well three tablespoonfuls of flour and stir it into