Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fish | 1 tbsp (18ml) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Codfish | not in our table | 0 |
| Macaroni | not in our table | 0 |
| Sauce | 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
- two tablespoonfuls of but- ter
- two tablespoonfuls of flour
- one cup of milk
- quarter teaspoonful salt
- five pounds of fresh fish
- one quart of milk
- one cup of flour smoothed
- half teaspoonful of white pepper
- two teaspoonfuls of salt
- 1 tablespoonful salt codfish
- 2 tablespoonfuls pulverized dry bread crumbs
- a piece of macaroni in the small end
- a teaspoonful of paprica
- a sprig of thyme
- a pound of butter
- a tablespoonful of butter
- a tablespoonful of flour
- a pint of milk boiled until thick
- a tablespoonful of sauce
- one onion sliced
- three eggs
- 37 scalloped fish* boil cod
- one chooses
- thyme
- parsley
- pepper
- salt
Directions
paprica, and rolled and sifted shredded wheat biscuits, mix thoroughly, binding together with the white sauce. Set away to cool. Shape into chops, using a piece of macaroni in the small end, for the chop bone, roll in the egg and water, then in the sifted biscuit crumbs and fry in deep fat. Garnish with parsley and serve with quarters of lemon.
* Thick White Sauce. — Two tablespoonfuls of but- ter, two tablespoonfuls of flour, one cup of milk, one- quarter teaspoonful salt and an eighth of a teaspoonful of paprica. Melt butter in sauce pan, add flour and seasoning, blend thoroughly, then add milk, a little at a time, stirring until smooth, and cook until thick, stir- ring slowly.
MRS. HIRAM CARLETON.
Turbot a la Creme*
Cook five pounds of fresh fish, whitefish or cod. Re- move the bones. Take one quart of milk, one cup of flour smoothed with a little of the milk, one onion sliced, a sprig of thyme and one of parsley tied together ; half teaspoonful of white pepper, and two teaspoonfuls of salt. Put into the milk, the onion, thyme, parsley, pepper and salt and let it scald before adding the flour. Boil this till thick as paste. Strain through a sieve and add one-quarter of a pound of butter and the yolks of three eggs, well beaten. Put in a buttered dish, first a layer of dressing, then one of fish, then of dressing, and so on until the dish is full, having the dressing last. Put on the top, first bread crumbs, then grated cheese. Bake half an hour.
MRS. E. P. SMILIE.
Scalloped Fish*
Boil cod or any other firm fish, and pick to pieces with a fork. Make a white sauce of a tablespoonful of butter, a tablespoonful of flour, half a pint of milk boiled until thick, and seasoned with salt and pepper. Butter a pudding dish, place in a layer of fish, which dot with bits of butter, squeeze over it a few drops of lemon juice and moisten with a tablespoonful of sauce. Proceed in the same manner until the dish is full, pour- ing the remainder of the sauce on the top layer, strew- ing it with fine bread crumbs, and putting on bits of butter. Cover the dish, bake half an hour, uncover and brown.
MRS. COLTON.
Fish Balls,
i beaten egg.
% cup melted butter.
A little pepper and salt.
i quart of chopped boiled po- tatoes .
1 tablespoonful salt codfish,
shredded fine.
2 tablespoonfuls pulverized
dry bread crumbs.
Roll this into sixteen balls, roll the balls in flour and fry in a kettle of very hot lard, with basket if one chooses.
MRS. HENRY COLTON.
Fish Balls*
Butter size of waluut. Pinch of pepper. Salt, if necessary.
i pint mashed potatoes (with milk).
3^ pint freshened, shredded
codfish i beaten egg.
Mix well together, roll in egg, then in crumbs, fry in deep fat.
MRS. J. A. DE BOER.