Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one-quarter cupful of salt fish
- one-half pint of cream sauce
- one cup of thin cream to one-quarter cup of fish
- one-quarter inch dice
- one-quarter cup of fish
Directions
Shred one-quarter cupful of salt fish and cover well with tepid water, let it stand while making one-half pint of cream sauce No. 1 on p. 109, drain the fish carefully, add it to the sauce, and as soon it comes to the boiling point serve with baked potatoes.
CODFISH IN .CREAM NO. 2.
Cut salt fish in one-quarter inch dice, pour boiling water over it and let stand for five minutes. Allow one cup of thin cream to one-quarter cup of fish, drain the fish, add to the boil- ing cream and serve on toast. A speck of cayenne is a great improvement.