Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- three tablespoonfuls bread-crumbs
- one teaspoon chopped parsley
- two whole eggs
- parsley
Directions
Take cold-boiled salmon, to weigh when free from skin and bone, 1 lb. Place in a basin, and with fork break it up quite fine ; add three tablespoonfuls bread-crumbs, 2 oz. butter, one teaspoon chopped parsley, salt and pepper, cayenne, little anchovy sauce, if liked, and two whole eggs. Mix into a smooth paste, put into a buttered mould, and steam three-quarters of an hour ; turn out ; pour melted butter flavoured with anchovy sauce round it, and decorate with chopped parsley. — Miss Armour, Sligo.