Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Water | not in our table | 0 |
| Nut | 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
- 1 pint milk
- 1 cup water
- a cup of water
- 1 dessertspoon cornflour
- 1 nut butter
- one step better than place your orders
- 75 grafton street
- 58 dawson st
- 13 fish
- three classes of fish
Directions
1 pint milk.
1 dessertspoon cornflour. 1 nut butter. i teaspoon baking soda.
i teaspoon sugar. J tin tomatoes.
1 cup water.
Salt and pepper.
Warm the butter in a saucepan ; add the flour, and make into a smooth paste ; add milk gradually ; also soda and sugar ; boil. Boil separately the tomatoes in a cup of water, and just before serving mix with the two.
Mrs. Campbell Geddes.
Umbrellas -3
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We guarantee value, style,
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1/6 to 5/11
1/11 to 21/-
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SON, DUBLIN,
75 GRAFTON STREET.
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HOME RECIPE BOOK
There are three classes of fish : White, Oily, and Shell. The most easily digested is Whiting ; next, Plaice and Sole ; and not so digestible, Cod and Hake. All white fish should be served with a piquant, sharp sauce, such as caper, mushroom, or tomato.
Oily : This class has the oil distributed through it, and is rich fish such as Salomn. Very nourishing and whole- some are Herring, and very delicious and nourishing are Mackerel and Turbot ; the latter improves with keeping a day ; it contains gelatine.
Shell : Oysters are very nutritious, but should be eaten raw, and in any case when cooked should never be boiled. American Blue Points are best for cooking, but no more than warmed.