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Halibut Cheek Salad
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
158Calories
10 gProtein
11 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein10 g
Carbohydrates11 g
Fiber1.9 g
Sugars1.8 g
Total Fat8.5 g
Saturated Fat2 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol186 mg
Sodium484 mg
Potassium426 mg
Calcium114 mg
Iron2.6 mg
Magnesium28 mg
Phosphorus168 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C3.5 mg
Vitamin A89 mcg
Vitamin E1.4 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline153 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 49. The excerpt below is the record exactly as published.
Halibut Cheek Salad. 2 large cheeks. 1/2 cup chopped celery. 2 large pickled cucumbers. 1 cup chopped olives. 1 small slice onion. 4 hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.