pescatariangluten-freenut-freesoy-free
Halibut Timbales
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
292Calories
16 gProtein
3 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein16 g
Carbohydrates3.5 g
Fiber0 g
Sugars1 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol100 mg
Sodium266 mg
Potassium417 mg
Calcium67 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus232 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5 mg
Folate9.1 mcg
Choline50 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 173. The excerpt below is the record exactly as published.
HALIBUT TIMBALES 1 pound halibut Few grains cayenne % cup milk 2 teaspoon cornstarch 1 egg yolk — 1% cup whipping cream, beaten 114 teaspoons salt until stiff V4 teaspoon pepper
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