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Halibut and Cheese Scallop
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Chas. Zugler, 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
559Calories
97 gProtein
4 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein97 g
Carbohydrates3.8 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat6.1 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol258 mg
Sodium854 mg
Potassium2114 mg
Calcium302 mg
Iron0.9 mg
Magnesium119 mg
Phosphorus1309 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D22 mcg
Vitamin C0 mg
Vitamin A164 mcg
Vitamin E3 mg
Vitamin K0.5 mcg
Vitamin B62.6 mg
Vitamin B125.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)31 mg
Folate59 mcg
Choline297 mg
Caffeine0 mg
Water387 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.
HALIBUT AND CHEESE SCALLOP.— Have ready 2 cups of cold, cooked halibut, flaked rather coarsely with a fork. Make a good white sauce — or drawn butter — ^^based upon milk instead of water. Butter a bake-dish and fill it with alternate layers of the fish, sauce, and grated cheese, using altogether about 4 tablespoons of cheese
Cook this with the app: pantry check, scaling, and the assistant.