Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one pint of water to a fish weighing five pounds
- a pint of water
- a pound of butter
- a pint of oysters {or
- five pounds
- half done
- one teacup of flour
- six hard- boiled eggs
- salt
- pepper
- cayenne
- thyme
- parsley
Directions
Rub the fish with salt and pepper, and a very small quantity of cayenne pepper, inside and out ; prepare a stuffing of bread seasoned with pepper, salt, thyme, or parsley ; sew the fish or tie with a string ; put it in a pan, and to a good sized fish allow a pint of water ; sprinkle with flour, and add some butter ; baste well ; bake slowly one and a half hours. — Katy Desha. TO STEW FISH.
Rub with salt and pepper, and put in a pan ; also, one pint of water to a fish weighing five pounds. When about half done, season with salt and pepper, half a pound of butter, one teacup of flour, parsley, and thyme. This can be stirred into a pint of oysters {or, if not convenient, the oysters may be omitted). Serve, with the gravy in the dish. Instead of oysters, six hard- boiled eggs, sliced, may be used. — Mrs. Martin.