Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- two ounces of flour
- a quart of milk
- a pound of butter
- two eggs
- thyme
- parsley
- pepper
- salt
Directions
Mrs. A. Keith.
Boil a large white fish ; pick it up fine, taking out the bones ; make a sauce of a quart of milk, a little thyme, a few sprigs of parsley, a little onion ; simmer together till well flavored ; wet two ounces of flour and stir in with a quarter of a pound of butter ; stir until it thickens ; then strain it on the yolks of two eggs ; season with pepper and salt. Put some of the sauce in a pudding dish, then a layer of fish and so on until the dish is full, putting sauce on top; cover with rolled crackers and a little grated cheese, if to the taste ; brown in the oven.