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Halibut Cutlets a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 1
A dish suitable for luncheon or supper.
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
217Calories
44 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein44 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat3.2 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol116 mg
Sodium161 mg
Potassium1037 mg
Calcium18 mg
Iron0.4 mg
Magnesium55 mg
Phosphorus560 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0.4 mg
Vitamin A47 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)15 mg
Folate29 mcg
Choline147 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 69. The excerpt below is the record exactly as published.
one cup of the fish that has been well shredded add three tablespoons of very heavy cream sauce that is hot, one teaspoonful of onion juice, a few drops of Worcestershire sauce, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.