pescatariangluten-freenut-freesoy-freeshellfish-free
Chartreuse of Halibut
From The Swedish, French, American cook book, 1918
Serves 1
Decorate with truffles and Spanish pepper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1145Calories
51 gProtein
45 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories1145 kcal
Protein51 g
Carbohydrates45 g
Fiber2.6 g
Sugars26 g
Total Fat87 g
Saturated Fat37 g
Monounsaturated Fat23 g
Polyunsaturated Fat22 g
Omega-30 g
Cholesterol178 mg
Sodium431 mg
Potassium601 mg
Calcium303 mg
Iron1.1 mg
Magnesium54 mg
Phosphorus285 mg
Zinc1.3 mg
Copper1.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C15 mg
Vitamin A440 mcg
Vitamin E6.9 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate52 mcg
Choline69 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 75. The excerpt below is the record exactly as published.
chartreuse of halibut. Take the halibut, THE SWEDISH, FRENCH, put all the jdark part away, just taking the very whitest part [the dark part can be used for croquettes or chops]; stir the halibut fine in a pan; add to that six tablespoons dissolved Cox’s gelatine, two teaspoons lemon juice, cayenne pepper, salt, a squeeze of onion, a few drops of Worcestershire sauce, three table¬ spoons mayonnaise dressing, one tablespoon sherry, half cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.