gluten-freenut-freeegg-freesoy-free
Curried Halibut Slices
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for six or eight persons.
Presented as published in 1892. 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
439Calories
72 gProtein
4 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories439 kcal
Protein72 g
Carbohydrates3.8 g
Fiber0.6 g
Sugars1.1 g
Total Fat14 g
Saturated Fat5.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol202 mg
Sodium627 mg
Potassium1965 mg
Calcium61 mg
Iron1.3 mg
Magnesium101 mg
Phosphorus933 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E2.5 mg
Vitamin K1.9 mcg
Vitamin B62.1 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)25 mg
Folate48 mcg
Choline234 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 676. The excerpt below is the record exactly as published.
four pounds of halibut, cut it into slices three- quarters of an inch in thickness. Leave the skin on, flour them well, and fry in hot butter or lard till they are brightly bro^vned. Have ready a quart of good beef stock, nicely flavoured. Thicken it with a table-spoonful of curry-powder, and a table-spoonful of ground rice, mixed smoothly with, a little stock, and HAL ("293 ) HAM cxfterwards added to the rest. Let it boil, and put with it a quarter of a pint of good cream
Cook this with the app: pantry check, scaling, and the assistant.