Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Liquor | not in our table | 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
- 4 tablespoon soft butter
- 1 cup milk
- 1 tablespoon tomato ketchup
- 1 tin salmon
- 4 eggs
- 1 tablespoon parsley chopped home recipe book 23 draw off the liquor from
- 23 draw off the liquor from the salmon
- three-quarters full
- 1 egg
- parsley
Directions
1 tin salmon.
4 tablespoon soft butter. h teaspoon salt, i teaspoon pepper.
h cup bread-crumbs.
1 tablespoon parsley chopped
HOME RECIPE BOOK
Draw off the liquor from the salmon and keep for sauce ; rub fish through a sieve, or shred it ; beat the eggs, and add all the ingredients to the fish; butter the moulds and fill three-quarters full with mixture ; put into a pan half-full of hot water, and then into the oven ; cook until firm ; turn out and serve with the following sauce : —
1 oz. butter. 1 cup milk.
1 oz. flour. liquor from salmon.
1 tablespoon tomato ketchup. 1 egg.
clash red pepper. *
Melt the butter and add the flour ; make it in a smooth paste stir in other ingredients ; stir till boiling ; add the yolk of an egg. Serve at once.— Mrs. Geddes.