Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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-half cupful of bread crumbs
- one cupful of milk
- one quart of sweet milk boil
- a tablespoonful of flour
- three quarters of an hour
- one-fourth pound of butter
- salt
- pepper
- parsley
Directions
One can of salmon, drain all the juice or oil from it and mince fine ; one-half cupful of bread crumbs, one cupful of milk, boiled ; mix a tablespoonful of flour and two of butter together; paur the boiling milk over this and mike a paste stirring so that it will be smooth ; pour this over the salmon which should be in a shallow dish. Shake the bread crumbs over the top and bake in a moderate oven three quarters of an hour.
Mrs. Wm. O'Niel.
Boil whitefish about fifteen minutes, pick the meat up quite fine.
Dressing. — One quart of sweet milk boil and add one-fourth pound of butter, salt, pepper and a few celery or parsley leaves chopped fine ; thicken with flour to consistency of thick cream ; put in buttered dish a layer of fish, then one of the dressing ; repeat until the dish is full; cover top layer with rolled crackers and bake half an hour. Mrs. Will Tallmadge.
WHITEFISH (Broiled).
Clean and wipe very dry; cut down lengthwise close to the back-bone so that you may lay the fish flat
THE GOOD CHEER COOK BOOK. 233
on the broiler ; broil on a wire broiler moving up and down often, that the fish may not burn ; have melted butter, pepper and salt ready to pour over the top. Serve at once. Always broil the flesh side first, the skin side just enough to crisp it ; garnish your dish with slices of broiled salt pork. Mrs. Geo. C. Ginty.
234 MEMORANDA.
MEMORANDA. 235
236 MEMORANDA.
MEMORANDA. 237
238 MEMORANDA.
Some hae meat that canna eat, And some would eat that want it ; But we hae meat, and we can eat, Sae let the Lord be thankit,