Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
707
Calories
21g
Protein
21g
Fat
107g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- 1 tablespoon butter
- 1 teaspoon salt
- 1 tablespoon flour
- 1 tablespoon chopped pars- yolks of 3 hard-boiled ley
- 1 cup milk
- 3 hard-boiled ley
- parsley
Directions
1
Mrs. J. P. Day.
2
1 lb. halibut, boiled. 1 tablespoon butter.
3
1 teaspoon salt. 1 tablespoon flour.
4
A little cayenne. 1 tablespoon chopped pars- Yolks of 3 hard-boiled ley.
5
eggs. 1 cup milk.
6
Make sauce of butter, flour, and milk, adding yolks of boiled eggs mashed fine, parsley ; then add flaked fish to it, stirring carefully not to break the fish flakes. Dish in ramekins, dust lightly with bread crumbs, and brown quickly in hot oven.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive