Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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
- a spoonful of butter
- 63 one-third
- parsley
- thyme
- pepper
- salt
Directions
STEEP your salt fish in water all night, with a glass of vinegar; it will take out the salt, and make it taste like fresh fish; the next day boil it; when it is enough take off the skin, pull it in fleaks into your dish, then pour egg sauce over it, or parsnips boiled and beat fine, with butter and cream; send it to the table on a water plate, for it will soon grow cold.
MATELOTE OF ANY KIND OF FIRM FISH*
CUT the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper and salt — add red wine and water enough for gravy, set it on a quick fire and reduce it
THE VIRGINIA HOUSEWIFE. 63
one-third, thicken with a spoonful of butter and two of flour; put it in a dish with bits of bread fried in butter, and pour the gravy over it.