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Halibut (Fie tan) au Chaud-froid
From The Swedish, French, American cook book, 1918
Serves 2
Serve on a green foundation with Russian dressing.
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
455Calories
77 gProtein
11 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories455 kcal
Protein77 g
Carbohydrates11 g
Fiber1.3 g
Sugars5.5 g
Total Fat11 g
Saturated Fat5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.2 g
Cholesterol166 mg
Sodium338 mg
Potassium1419 mg
Calcium87 mg
Iron1 mg
Magnesium84 mg
Phosphorus743 mg
Zinc1.3 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D14 mcg
Vitamin C5.6 mg
Vitamin A112 mcg
Vitamin E2 mg
Vitamin K1.2 mcg
Vitamin B61.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)19 mg
Folate56 mcg
Choline199 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 76. The excerpt below is the record exactly as published.
Halibut (Fie tan) au Chaud-froid Take two cups of cooked halibut; put in a saucepan and mash fine with a spoon; add a teaspoon of anchovy paste, a few drops of Worcestershire sauce, a squeeze of onion, pepper and salt to taste. Mix all this well together; add six tablespoons of dissolved Cox’s gelatine and four tablespoons whipped cream
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