Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 tablespoon to 1 quart
- 1 quart
- a pinch of bread soda improves the red colour immensely
- salt
- vinegar
Directions
All fish, except mackerel and salt fish, should be put into boiling water in which salt and a few drops of vinegar have already been added in the proportion 1 tablespoon to 1 quart and \ teaspoon vinegar ; the vinegar keeps the flesh firm, and for salmon a pinch of bread soda improves the red colour immensely. Eight minutes to the pound and eight minutes over is the usual rule ; but cooks must use their own judgment, as much depends on the size and thickness of the fish ; never keep a fish hot in the water if it must be kept hot ; lift the drainer out of the water ; let it rest on the fish- kettle and lay a cloth over the fish ; the steam will keep it hot. When the fish is ready the flesh will have lost it clear colour, and will leave the bone easily, or may be tried with a skewer.