Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
85
Calories
7g
Protein
5g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 tablespoonful chopped parsley fat
- 1 egg
- parsley
- pepper
- salt
Directions
1
1 lb. cold fish. 1 egg.
2
1 lb. cold potatoes. egg and bread-crumbs.
3
1 tablespoonful chopped parsley fat for frying.
4
pepper and salt.
5
Mash the potatoes. Break the fish into small pieces, re- moving all the skin and bone ; chop the parsley finely ; mix all the ingredients well together, season with pepper and salt, and bind with the egg. Shape into cakes. Cover with egg and bread-crumbs, and fry in hot fat. J.D.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive