pescatariannut-freeegg-freesoy-free
Halibut Timbales
From Delta Gamma cook book, 1922
Serves 2
Katherine Esterly (Beta Sigma)
Presented as published in 1922. 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
580Calories
51 gProtein
54 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein51 g
Carbohydrates54 g
Fiber0 g
Sugars4.7 g
Total Fat17 g
Saturated Fat8.7 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol156 mg
Sodium160 mg
Potassium1155 mg
Calcium87 mg
Iron3.8 mg
Magnesium75 mg
Phosphorus653 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A155 mcg
Vitamin E1.8 mg
Vitamin K1.1 mcg
Vitamin B61.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)19 mg
Folate126 mcg
Choline150 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 5. The excerpt below is the record exactly as published.
Halibut Timbales 1 pound fresh hahbut put through the meat grinder salt, pepper, paprika ^ cup warm milk thickened with flour ^ cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.