Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- a pinch of grated nutmeg
- a tablespoonful of mushroom catsup
- a small wineglass of good french brandy
- a tablespoonful of tarragon vinegar
- 5 lbs
- two fingers
- nutmeg
- salt
- pepper
- parsley
Directions
Grandmother Mrs. Samuel Hart.
_Contributed by Clara Townley Chase, Philadelphia, Pa._
5 lbs. of fish, various kinds, clear of bone and skin. Put 5 oz. of butter into an earthenware dish, and set on the coals, when the butter is melted, add from the dredger a dessertspoonful of flour, stirring the while, then a pinch of grated nutmeg, salt, pepper, black and red, but little of the latter, a dessertspoonful of chopped parsley and a tablespoonful of mushroom catsup. Then put in your fish, cut in pieces as large as two fingers. Pour on the whole a glass of sherry or Madeira, and a small wineglass of good French brandy. Cover your dish, put dough all around the edge of cover to keep in steam, and then put the dish in a moderate oven. When done, serve in dish in which cooked, put in a tablespoonful of Tarragon vinegar.