pescatariangluten-freenut-freesoy-free
Halibut Timbales
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Recipe by Mrs. Richard Koehler.
Presented as published in 1913. 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
623Calories
45 gProtein
6 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein45 g
Carbohydrates5.8 g
Fiber0.1 g
Sugars1.1 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol233 mg
Sodium180 mg
Potassium1109 mg
Calcium92 mg
Iron0.4 mg
Magnesium61 mg
Phosphorus607 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E1.4 mg
Vitamin K3 mcg
Vitamin B61.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)15 mg
Folate27 mcg
Choline140 mg
Caffeine0.5 mg
Water251 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 18. The excerpt below is the record exactly as published.
Halibut Timbales. Put 2 lbs. of raw halibut, after you have boned it and taken off the skin, through a sieve, or you may use the potato ricer. Take for this quantity IJ/2 raw eggs and stir through the fish. Now take one pint of cream, beaten stiff, and add it little by little, stirring and working all the time. Season with a little onion juice, if you like the flavor; pepper and salt to taste, and a few finely chopped truffles
Cook this with the app: pantry check, scaling, and the assistant.