Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
102
Calories
0g
Protein
12g
Fat
0g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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
- half inch deep
- one inch apart
- one dessert-spoonful of butter
- one salt-spoonful of salt
- salt
Directions
1
Wash and dry on a towel. Gash fish straight across, half inch deep and two inches long, and one inch apart, and lay in strips of pork. Place in pan, and cover the bottom with water half inch deep ; add one dessert-spoonful of butter and one salt-spoonful of salt. Dredge fish with flour, and baste often. Keep up your supply of gravy as it boils away. Try with a knitting-needle, and take up with a cake-turner.
By Huntington, Emily, 1841-1909 ·
Recipe sourced from
internet_archive