pescatariannut-freesoy-free
Halibut Timbale
From The national course in home economics, 1917
Serves 2
Use raw halibut.
Presented as published in 1917. 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
378Calories
47 gProtein
10 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein47 g
Carbohydrates10 g
Fiber4.4 g
Sugars4.7 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol577 mg
Sodium1548 mg
Potassium912 mg
Calcium208 mg
Iron5.3 mg
Magnesium81 mg
Phosphorus992 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.5 mcg
Vitamin C0.1 mg
Vitamin A534 mcg
Vitamin E6.1 mg
Vitamin K10 mcg
Vitamin B60.7 mg
Vitamin B125.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate65 mcg
Choline385 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 63. The excerpt below is the record exactly as published.
HALIBUT TIMBALE. Take a pound of the raw fish, and cut it In small pieces afterward pounding it in a mortar and straining it through a sieve. Make a paste of a cup of bread-crumbs and half a cup of milk. Take off the fire, add the pulped fish, one-half a teaspoon of salt, and a dash of paprica. Beat in slowly the whipped whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.