Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Clam | 100g cooked | 148 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- half cup of clam water
- one pint of chopped clams
- one cup of cream
- one cup of raw salt fish
- three cups of boiled potatoes
- one tablespoon of melted butter
- one tablespoon of sweet milk
- four cupfuls of potatoes add two cup- f uls of fish previously chopped fine
- a piece of bread in each to keep them in shape
- a pint of oysters one
- a tablespoon of flour
- a piece of butter the size of an egg
- 14 filled
- three oysters in each puff
- one bgg^ a little pepper
- two cup- f uls of fish previously chopped fine
- one egg
- butter the size of an egg
- salt
- pepper
Directions
Crush or roll sevei'al handfuls of oyster crackers, put a Ixyer in the bottom of a buttered pudding dish, wet this with milk slightly warm ; next a layer of oysters sprinkled with salt, pepper, and bits of buttex", then another layer of cracker crumbs, moistened with milk, and so on until your dish is
Try Those Nice Mackerel
filled. Let the top be of crumbs. Put bits of butter over it and bake an hour ; ornament with split crackers.
OYSTER PATTIES. Line patty.pans with a rich paste, put a piece of bread in each to keep them in shape, bake, and, when cool, turn them out upon a dish. Stew a pint of oysters one or two minutes in their own liquor. Turn on the liquor ; put two or three oysters in each puff and cover with hot asparagus dressing. Serve immediately.
CLAMS IN CEEAM. Put butter size of an egg into a spider with a tablespoon of flour. Stir and cook slowly but not to brown. Add one- half cup of clam water. When this comes to a boil add one pint of chopped clams. Just before serving add one cup of cream, being careful that it does not come to a boil after the cream is put in. Pepper to taste.
SALT FISH BALLS No. 1. One cup of raw salt fish, three cups of boiled potatoes, one tablespoon of melted butter, one tablespoon of sweet milk, one Bgg^ a little pepper. Wash the fish and pick from the bones; put in cold water and .^et it stand on the back of the stove until fresh enough. Mash or beat the fish and potatoes until light, make in little balls, roll in flour and fry in plenty of hot fat.
FISH BALLS No. 2. Boil the potatoes, and while still hot peel and mash them. Then to each four cupfuls of potatoes add two cup- f uls of fish previously chopped fine, one egg, a piece of butter the size of an egg. Work thoroughly with the hands, adding at the same time milk enough to mold well, and season with salt and pepper to suit the taste. Roll into bnlls and fry brown on both sides. Serve hot.