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Cutlet of Halibut a la Waldorf
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with lobster, shrimp, or crab sauce if desired.
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
410Calories
66 gProtein
2 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein66 g
Carbohydrates1.5 g
Fiber0.1 g
Sugars0.7 g
Total Fat13 g
Saturated Fat4 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol514 mg
Sodium367 mg
Potassium1399 mg
Calcium79 mg
Iron2.3 mg
Magnesium79 mg
Phosphorus879 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D16 mcg
Vitamin C0.4 mg
Vitamin A217 mcg
Vitamin E2.8 mg
Vitamin K0.3 mcg
Vitamin B61.7 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)19 mg
Folate81 mcg
Choline472 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 71. The excerpt below is the record exactly as published.
Cutlet of Halibut a la Waldorf Cotelette de Fletan, a la Waldorf Take one cup of cooked halibut; rub until smooth, add to the cup three spoons of cream sauce, one teaspoonful of onion juice, pepper, salt, a teaspoon of sherry, and the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.