Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- two ounces of butter
- three quarts cold water
- four slices nice lean salt pork
- one-quarter pound butter
- a good piece of fresh butter upon the fish
- two yolks of well-beaten eggs
- two hard-boiled eggs to a smooth paste
- two table-spoons olive oil
- half tea-spoon mustard
- 18 fish
- half done
- 19 out in a pot four slices nice lean salt pork
- two large onions cut up
- one layer of fish
- one good pint of milk
- one bay leaf
- salt
- pepper
- parsley
- sage
- mustard
- vinegar
- lemon juice
- bay leaf
Directions
Open and clean the fish, cut off its head or not, as preferred, cut out the backbone from the head to within two inches of the tail, and fill with the following mixture : Soak stale bread in water, squeeze dry; cut a large onion in pieces, fry in butter, chop fine, add the bread, two ounces of butter, salt, pepper, and a little parsley or sage; heat thoroughly, and when taken from the fire, add two yolks of well-beaten eggs ; stuff, and when full, wind the fish several times with tape, place in baking-pan, baste slightly with batter, and cover the bottom of pan with water; serve with the following sauce: Reduce the yolks of two hard-boiled eggs to a smooth paste, add two table-spoons olive oil, half tea-spoon mustard, and pepper and vinegar to taste.
SHAD — BROILED.
Wash, wipe and split the fish, sprinkle with salt and lay it upon a buttered gridiron, inside downward; when the lower
side is browned turn the other side; cook slowly. A medium sized fish will broil in twenty minutes or half an hour, Serve upon a hot platter, with a good piece of fresh butter upon the fish. Fried apples are very nice with this fish for breakfast. Any kind of good fresh fish is nice broiled.
WHITE FISH — BOILED.
Dress the fish nicely, and cover in fish-kettle with cold water seasoned well with salt; remove the scum as it rises, and boil very slowly, allowing from eight to ten minutes time for every pound; when about half done, add a little vinegar or lemon juice, take out, drain, and dish carefully, pouring over it drawn butter, or garnish with sprigs of parsley, and serve with egg sauce.
WHITE FISH — BROILED.
Clean, split down the back, and let stand in salted water for several hours ; wipe dry, and place on a well greased gridiron over hot coals, sprinkling with salt and pepper. Put flesh side down at first, and when nicely browned, turn carefully on the other. Cook for twenty or thirty minutes, or until nicely browned on both sides.
Baked fish is very nice for dinner. A medium sized white fish will bake in three-quarters of an hour. Eat with egg sauce.
White fish is very fine, indeed, cut in medium sized pieces sprinkled over with salt, let stand half hour; then have a small kettle with hot fat, as you would for frying potatoes; roll fish in flour or meal and drop into fat; let cook half hour. It should brown nicely.
BOSTON FISH CHOWDER. — By Mrs. Mills of Boston.
Buy part cod and part haddock; skin fish and boil head and bones in three quarts cold water and a little salt ; then cut fish in little squares, wipe dry and flour a little; then fry
out in a pot four slices nice lean salt pork and two large onions cut up; take out pork and wipe pot dry; turn back fat and lay on one layer of fish, pepper, salt and fried sliced onions; then a layer of thick sliced potatoes, with pepper and salt; then layer of Boston hard crackers split in two; then fish again, until all is finished; boil slowly, adding one good pint of milk, one-quarter pound butter, pinch of thyrne and one bay leaf; when fish is done take out carefully with a large spoon, so as not to break up the fish more than is absolutely necessary. Do not stir the chowder, but turn pot around.