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Halibut Cutlets
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 127. The excerpt below is the record exactly as published.
Halibut Cutlets Chop one solid pound of raw halibut, cream half a cup of butter and to it add, gradually, the chopped fish; season with a teaspoon of salt and a half a teaspoon of white pepper
Cook this with the app: pantry check, scaling, and the assistant.