Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 3 pints of water
- 2 sticks
- 2 table- spoonfuls
- 3 pints
- 1 egg
- 2 tablespoonfuls
- 1 tablespoonful
- parsley
Directions
Materials. — I lb. (or more) of remains of fish (haddock, hake, salmon, &c.) ; 2 oj|ons ; chopped parsley, i table- spoonful; milk,' i pint j^elery, 2 sticks; flour, 2 table- spoonfuls ; salt, pamper ; water, 3 pints, or fish stock.
Directions. — Pick the fish from the bones, put this aside, and boil the bones, skin, &c., in 3 pints of water and a little salt. When it boils sharply, add the celery and onion, sliced, and stew for two hours. Then strain the soup, mix the flour evenly with the milk, add this, with the chopped parsley, and the cold fish in small pieces. Boil it for ten minutes, stirring often, and serve.
Materials. — Scraps of cold meat, i lb. ; bacon, i lb. ; bread-crumbs, i lb. ; 1 egg ; flour, 2 tablespoonfuls ; a little milk, salt, and pepper ; chopped parsley and thyme, 1 tablespoonful.
Directions. — Mince the meat and bacon fine ; mix them with the chopped herbs, bread-crumbs, salt, and pepper. Beat up the egg with the milk, mix the whole as dry as possible, and roll into balls on a floured board. Fry in deep fat till a light brown.