Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one pound of cold boiled halibut
- two teaspoonfuls of white sugar
- six tablespoonfuls of vinegar
- one inch in length
- four hard boiled eggs rubbed to a smooth paste
- six tablespoonf uls good vinegar
- salt
- pepper
- mustard
- vinegar
Directions
Take one pound of cold boiled halibut, rock or codfish, and cut into pieces one inch in length. Mix in a bowl a dressing as follows : The yolks of four hard boiled eggs rubbed to a smooth paste with salad oil; add to these salt, pepper, mustard, two teaspoonfuls of white sugar and lastly six tablespoonf uls good vinegar ; beat the mixture until light, and just before serving stir in lightly the frothed white of one &g^. Pour over the fish half the dressing with six tablespoonfuls of vinegar and spread the rest of the dressing over the top and lay blanched lettuce leaves around to be eaten with it.
CORNISH FISH PIE. In Cornwall almost every kind of fish is put into a pie, well floured over with a little chopped parsley and onions, a little pepper and salt, some broth or water, and a nice short crust over it ; there is a hole left in the crust at the top, and through this hole some cream is poured in just before serving.