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Deviled Halibut or Cod

Name: Deviled Halibut or Cod
Yield: 1 servings
Ingredients: cold, cooked fish; yolks of 2 eggs; a tablespoon of melted butter; a tablespoon of minced parsley; a teaspoon of onion juice; paprika; salt

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. Arthur F. Brown, Chicago, IL.

Presented as published in 1912. 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

374Calories

42 gProtein

1 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories374 kcal

Protein42 g

Carbohydrates1.2 g

Fiber0.1 g

Sugars0.6 g

Total Fat21 g

Saturated Fat10 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol510 mg

Sodium932 mg

Potassium527 mg

Calcium96 mg

Iron2.3 mg

Magnesium51 mg

Phosphorus875 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.5 mcg

Vitamin C0.4 mg

Vitamin A259 mcg

Vitamin E2.5 mg

Vitamin K1.3 mcg

Vitamin B60.3 mg

Vitamin B124.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.6 mg

Folate48 mcg

Choline297 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 159. The excerpt below is the record exactly as published.

DEVILED HALIBUT OR COD.— Pick cold, cooked fish into bits with a silver fork. Make a forcemeat of bread crumbs, the yolks of 2 eggs, run through a colander or vegetable press, a tablespoon of melted butter, 1 of minced parsley, a teaspoon of onion juice, paprika, and salt

Cook this with the app: pantry check, scaling, and the assistant.