Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- six pounds of any fish
- one pint of cream sauce
- one cup cracker crumbs moistened
- salt
- pepper
- cayenne
- parsley
Directions
Six pounds of any fish with white meat, steamed, freed from skin and bone and broken into flakes. One pint of cream sauce No. 1, and one cup cracker crumbs moistened with melted but- ter; put a layer of fish in a gratin dish, season well with salt, pepper, cayenne and celery salt, and sprinkle with chopped parsley, pour over a part of the cream sauce, repeat till the fish is all used, reserving most of the sauce to pour over the top; sprinkle buttered crumbs over the top and bake in a rather quick oven until it boils up in the middle and the crumbs are brown,
84 THE STAK CRYSTAL COOK BOOK.