Halibut Salad
From Left-overs made palatable, 1902
Presented as published in 1902. 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
513Calories
91 gProtein
17 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein91 g
Carbohydrates17 g
Fiber1.9 g
Sugars0 g
Total Fat6.5 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol232 mg
Sodium498 mg
Potassium2599 mg
Calcium90 mg
Iron4.2 mg
Magnesium140 mg
Phosphorus1190 mg
Zinc2.3 mg
Copper0.7 mg
Manganese1 mg
Vitamin D22 mcg
Vitamin C2.9 mg
Vitamin A95 mcg
Vitamin E2.9 mg
Vitamin K46 mcg
Vitamin B62.8 mg
Vitamin B125.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)32 mg
Folate62 mcg
Choline292 mg
Caffeine0 mg
Water638 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 49. The excerpt below is the record exactly as published.
HALIBUT SALAD 2 cups cold halibut 1 cup shredded lettuce J cup cold boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.