Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 4 tablespoons of butter
- one cup of milk heated to boiling
- 1 tablespoon of corn starch
- 1 tablespoon of butter rubbed together
- 4 eggs
- 1 well beaten egg
- salt
- pepper
- parsley
Directions
One can of salmon, 4 eggs, 4 tablespoons of butter, ^ cup of bread crumbs, a little minced parsley. To prepare: Drain the liquor from the salmon, beat the eggs separately, melt the butter (not too hot), put the crumbs in the eggs, season with salt, pepper and parsley, put the butter in the fish, add the rest ; put in buttered mold and steam 1 hour.
Sauce, for Same. — One cup of milk heated to boiling, 1 tablespoon of corn starch and 1 tablespoon of butter rubbed together. Then add the liquor of the salmon and the milk; add slowly 1 well beaten egg and cook until smooth. This is a nice fish course, or can be eaten cold without sauce.
Mrs. Henry S. Harris.