pescatariangluten-freenut-freeegg-freesoy-free
Halibut with Cream Sauce
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
543Calories
58 gProtein
3 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein58 g
Carbohydrates3 g
Fiber0 g
Sugars0 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol229 mg
Sodium222 mg
Potassium1391 mg
Calcium69 mg
Iron0.5 mg
Magnesium74 mg
Phosphorus758 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E1.8 mg
Vitamin K1.9 mcg
Vitamin B61.7 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)20 mg
Folate36 mcg
Choline187 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 97. The excerpt below is the record exactly as published.
two pounds of halibut and boil in salt water for ten minutes. Then put in vessel, add one- half pint of cream and one pint of cream sauce, season with salt and Cayenne pepper, and boil together for five minutes. Then place inside the border on the silver platter, sprinkle with grated cheese, put small bits of butter on top
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