Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Barley | 1 cup cooked (157g) | 193 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Water | not in our table | 0 |
| Soup | 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 tablespoons dripping
- 3 tablespoons sour cream
- half teaspoon salt
- 3 pounds of fish take a good sized onion sliced
- a small cup of water
- a good piece of butter
- a dash of cinnamon
- 23 egg barley
- four plates of soup
- two well beaten eggs
- two eggs
- one-half inch wide
- 24 oxe thousand favorite recipes fish fish is considered by medical author
- 4 eggs well beaten
- salt
- pepper
- white pepper
- cinnamon
Directions
DUMPLINGS, ETC., FOR SOUPS
Egg Barley (for Soup).
Make a stiff noodle dough, grate it, then dry in the oven until a light brown. Half a cup will be sufficient for four plates of soup.
MRS. S. FRAUENTHAL.
"Matzo Kloese" or Cracker Balls.
Cream two tablespoons dripping and add two well beaten eggs, half a grated onion, a small cup of water, salt and pepper. After thor- oughly stirring add slowly sufficient matzo meal to form a batter that will roll easily with the moistened hands. Do not add too much meal, or the "Kloese" will be tough. It will improve them if allowed to stand twenty minutes before forming into balls. Drop in the boil- ing soup. MRS. WM. GOTTSTEIN.
Noodles for Soup.
Two eggs, butter size of walnut, 3 tablespoons sour cream, flour enough to make rather stiff dough. Knead, roll out very thin and cut into narrow strips. Cook about 20 or 30 minutes.
German Noodles.
Two eggs, half teaspoon salt, flour to make a very stiff dough. Beat the eggs slightly, add salt and the flour gradually. Knead until dough is smooth and quite stiff. Roll very thin. Cover with a towel and set aside to dry about twenty minutes. Fold the dough, or cut into broad strips lengthwise, and then into very fine strips crosswise, if wanted for soup. About one-half inch wide, if wanted as a vege- table. They may be dried and kept in a jar, covered with cheesecloth.
MRS. A. COBLENTZ.
GOLD SHIELD COFFEE GOLD SHIELD TEA
ALWAYS GOOD ALL GROCERS
OXE THOUSAND FAVORITE RECIPES
Fish is considered by medical authorities to be the best brain food, besides being one of the most easily digested. The first consideration in buying fish is its freshness, and it should be cleaned as soon as brought to the house, wiped dry, sprinkled with a little salt and placed in the ice-box. Fresh fish have firm flesh, plump eyes and red gills. Fish must be cooked carefully, as underdone fish is unpalatable as well as unwholesome, while too much cooking destroys the flavor.
Fried Fish.
Clean fish, sprinkle with salt and pepper, dip in flour or crumbs, then in egg and again in crumbs. Let stand few minutes. Then fry a golden brown in deep fat.
Broiled Fish.
Split a thin fish down the back or cut thick fish into slices and remove skin and bones. Oily fish need only salt and pepper, but dry fish should be spread with flakes of butter before broiling. Use double wire broiler and grease it. Cook about 8 to 12 minutes. Move the broiler so that it broils evenly. Broil over clean fire or in hot broiling gas oven. Remove to a hot platter, spread with slices of lemon and garnish with parsley.
Butter Sauce Fish.
Wash and salt your slices of fish for several hours. To about 3 pounds of fish take a good sized onion sliced, a carrot cut in round slices, a few sprigs of parsley. Let the water, which should almost cover the fish, boil with the vegetables for a few minutes. Place your fish in the stewpan. Put in a good piece of butter, some ground white pepper, and a dash of cinnamon. Let boil for about 20 minutes, taste and add more salt or pepper if desired. Have ready the yolks of 4 eggs well beaten, with a heaping teaspoonful of flour. Place your fish on a platter, strain the sauce, then return to kettle, pour over the eggs. When the liqiud boils, pour the egg mixture slowly into the kettle, stirring constantly for about 2 minutes. Do not take your spoon out of the gravy or your sauce will curdle. Strain into your gravy boat, leaving some to pour over the fish. Garnish with the sliced car- rots and parsley minced. MRS. M. WILZINSKI.
:UANCE53KS