Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
642
Calories
20g
Protein
18g
Fat
97g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 melted butter
- 1 cup bread crumbs
- 2 eggs
- 1 beaten egg
- 1 chopped pickle
- pepper
- salt
- parsley
Directions
1
Drain the liquor from one can salmon ; pick to pieces ; work in 1 tablespoon melted butter, salt, pepper, 2 eggs, 1 cup bread crumbs, a little milk ; put in a buttered bowl or baking powder can ; set in pan of boiling water; cook in a hot oven 1 hour.
2
Make a cup drawn butter; add liquor from can, 1 beaten egg, pepper, salt, 1 chopped pickle and minced parsley ; boil up and pour over fish or serve as gravy. Mrs. A. R. Blood.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive