Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- one pound of cold boiled salmon freed entirely from bone
- a pound of fine bread-crumbs a teaspoonful of essence of anchovies
- a teaspoonful of essence of anchovies
- a pint of cream
- four well whisked eggs
- 1 teaspoonful
- 1/4 pint
Directions
(_A Scotch Receipt—Good._)
Pound or chop small, or rub through a sieve one pound of cold boiled salmon freed entirely from bone and skin; and blend it lightly but thoroughly with half a pound of fine bread-crumbs a teaspoonful of essence of anchovies, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs. Press the mixture closely and evenly into a deep dish or mould, buttered in every part, and bake it for one hour in a moderate oven.
Salmon, 1 lb.; bread-crumbs, 1/2 lb.; essence of anchovies, 1 teaspoonful; cream, 1/4 pint; eggs, 4; salt and cayenne; baked 1 hour.