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The 1918 Fanny Farmer Cookbook
1
5
1
6
1
0.3
3
.
.
.
7
8
3
Carbohydrates
2.5
Lobsters
6
1.7
.9
.
7
.
2
3
8
8
8
0.7
0.8
8.3
0.
Clams, out
of shell
0.6
1
.1
2
.3
5
3
.2
.3
Oysters,
solid
.1
1
.4
.
9
Crabs, soft
shell
5.8
1
.5
2
.
.
7
W. O. Atwater, Ph.D.
5
5
4
5
Boiled Haddock
Clean and boil as directed in Ways of Cooking Fish. Remove to a hot platter, garnish with
slices of “hard−boiled” eggs and parsley, and serve with Egg Sauce. A thick piece of halibut
may be boiled and served in the same way.
Boiled Salmon
Clean and boil as directed in Ways of Cooking Fish. Place on a hot platter, remove skin, and
garnish with slices of lemon and parsley. Serve with Egg Sauce I or II, or Hollandaise Sauce.
Chapter XI − FISH
197
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