pescatariangluten-freedairy-freenut-freesoy-free
Halibut Salad
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. A. C. Christy, Glen View, IL.
Presented as published in 1912. 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
69Calories
5 gProtein
8 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein4.5 g
Carbohydrates8 g
Fiber0.1 g
Sugars2.7 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium107 mg
Potassium252 mg
Calcium45 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0.4 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K29 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate5.5 mcg
Choline34 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 317. The excerpt below is the record exactly as published.
HALIBUT SALAD.— Flake or chop cold halibut and lay on lettuce leaves; cover with sardines. Pour over a salad dressing and garnish with sliced cucumbers or cucumber shells filled with mayonnaise, hard-boiled eggs or cubes of aspic jelly and bits oi boiled lobster
Cook this with the app: pantry check, scaling, and the assistant.