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
- one pint of milk
- one-half cup cold milk
- a piece of butter about the size of an egg
- four tablespoons of flour
- two eggs
- butter about the size of an egg
- pepper
- salt
- parsley
- thyme
Directions
Take a large whitefish, steam until tender, take out the bones and sprinkle with pepper and salt. Heat one pint of milk and thicken with four tablespoons of flour, wet the flour with one-half cup cold milk, when cool add two eggs and a piece of butter about the size of an egg, put in the baking dish a layer offish and a layer of sauce until full . Season with onions, parsley and thyme ; cover the top with grated bread crumbs and bake half an hour. Mrs. J. F. M.