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Halibut Fishballs

Name: Halibut Fishballs
Yield: 2 servings
Ingredients: two cupfuls of cold boiled halibut; four or five potatoes of medium size; an egg; two table-spoonfuls of butter; one teaspoonful of salt; one-third of a teaspoonful of white pepper

From Miss Parloa's kitchen companion, 1887

Serves 2

Alternatively, add cream or milk to form flat cakes and cook in a frying pan.

Presented as published in 1887. 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

447Calories

50 gProtein

53 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein50 g

Carbohydrates53 g

Fiber6.4 g

Sugars2.5 g

Total Fat14 g

Saturated Fat0.8 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol147 mg

Sodium1347 mg

Potassium2307 mg

Calcium56 mg

Iron2.9 mg

Magnesium124 mg

Phosphorus733 mg

Zinc1.8 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D11 mcg

Vitamin C59 mg

Vitamin A47 mcg

Vitamin E1.5 mg

Vitamin K6 mcg

Vitamin B62.2 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)19 mg

Folate73 mcg

Choline183 mg

Caffeine0 mg

Water430 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 103. The excerpt below is the record exactly as published.

Halibut Fishballs. For six persons use two cupfuls of cold boiled halibut, four or five potatoes of medium size, an egg, two table- spoonfuls of butter, one teaspoonful of salt, one-third of a teaspoonful of white pepper

Cook this with the app: pantry check, scaling, and the assistant.