pescatariangluten-freenut-freesoy-free
Halibut on Toast
From Original White House Cookbook, 1887
Serves 2
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
592Calories
43 gProtein
0 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat52 g
Saturated Fat28 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol243 mg
Sodium161 mg
Potassium1001 mg
Calcium30 mg
Iron0.4 mg
Magnesium53 mg
Phosphorus549 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A414 mcg
Vitamin E2.6 mg
Vitamin K3.8 mcg
Vitamin B61.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)15 mg
Folate29 mcg
Choline150 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 178. The excerpt below is the record exactly as published.
HALIBUT ON TOAST. Put into boiling salted water one pound of fresh halibut; cook slowly for fifteen minutes, or until done; remove from the water and chop it fine; then add half a cup of melted butter and eight eggs well beaten. Season with salt and pepper. Place over the fire a thick-bottomed frying pan containing a table- spoonful of cold butt
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