pescatariannut-freesoy-free
Halibut Timbale
From The Cook County cook book, 1912
Serves 2
Serve with potato sauce. Recipe by Mrs. E. D. Kelley, Chicago, 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
573Calories
54 gProtein
48 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein54 g
Carbohydrates48 g
Fiber6.8 g
Sugars6.6 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol573 mg
Sodium1931 mg
Potassium972 mg
Calcium269 mg
Iron7.9 mg
Magnesium101 mg
Phosphorus1051 mg
Zinc3.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D3.2 mcg
Vitamin C0.1 mg
Vitamin A524 mcg
Vitamin E6.1 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B125.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.4 mg
Folate123 mcg
Choline387 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 159. The excerpt below is the record exactly as published.
HALIBUT TIMBALE.— Cut 1 lb. of raw fish in small pieces, pound it in a mortar and strain through a sieve. Make a paste of a cup of bread crumbs, and l4 of milk. Take off the fire, add the pulped fish, % teaspoon of salt, and a dash of paprika. Beat in slowly the whipped whites of 5 eggs
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