Cold Halibut
From Luncheons, 1902
Presented as published in 1902. 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
215Calories
4 gProtein
17 gCarbs
12 gFat
Full nutrition (28 nutrients)
Calories215 kcal
Protein4 g
Carbohydrates17 g
Fiber2 g
Total Fat12 g
Saturated Fat2.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat5.6 g
Cholesterol102 mg
Sodium794 mg
Potassium381 mg
Calcium29 mg
Iron1 mg
Magnesium23 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A48 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate11 mcg
Water114 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 49. The excerpt below is the record exactly as published.
COLD HALIBUT Cover a thick piece of boiled halibut with mayonnaise. Sprinkle the top with chopped capers. Garnish it with po- tato salad
Cook this with the app: pantry check, scaling, and the assistant.