Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
649
Calories
20g
Protein
18g
Fat
98g
Carbs
What these numbers assume — 8 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 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one pound of bruised crumb of bread
- six ounces of chopped suet
- two ounces of butter
- a gill of vinegar
- two eggs
- parsley
- thyme
- pepper
- salt
Directions
1
First, make some stuffing with one pound of bruised crumb of bread, mixed with six ounces of chopped suet, two eggs, chopped parsley, onions and thyme, and seasoned with pepper and salt. Put this stuffing inside the cod's head, and place it in a baking-dish with two ounces of butter, a gill of vinegar, and a pint and a half of water. Spread a little of the butter all over the cod's head, and then a thick coating of bread-raspings all over it; bake it for an hour in the oven. A few oysters would be an improvement.
By Charles Elme Francatelli ·
Recipe sourced from
gutenberg