Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
543
Calories
19g
Protein
7g
Fat
98g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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 flour
- one piece
- 3 eggs
- vinegar
- allspice
- bay leaf
Directions
1
Cook fish (in one piece) in salt water. Add a little vinegar, allspice, bay leaf, onion, carrot and celery. When tender, re- move fish and strain off gravy.
2
Lemon Sauce.
3
Rub to a cream :
4
Slice of butter; Capers;
5
Yolks of 3 eggs; Seedless raisins;
6
1 tablespoon flour;
7
Sugar and lemon juice (enough to make sweet and sour .
8
Put this mixture in a double boiler and cook until thick.
9
Pour over fish, and garnish with sprigs of parsley and slices of
10
— Mrs. Charles Dreifus.
By Kaufman, Nettie M ·
Recipe sourced from
internet_archive