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Halibut with Mousse of Spinach a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 3
Decorate with Spanish pepper and cooked egg white.
Presented as published in 1918. 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
249Calories
47 gProtein
8 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein47 g
Carbohydrates8 g
Fiber3.7 g
Sugars1.5 g
Total Fat3.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol111 mg
Sodium268 mg
Potassium1794 mg
Calcium203 mg
Iron5.3 mg
Magnesium182 mg
Phosphorus619 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D11 mcg
Vitamin C40 mg
Vitamin A814 mcg
Vitamin E4.6 mg
Vitamin K750 mcg
Vitamin B61.6 mg
Vitamin B122.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate288 mcg
Choline172 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 70. The excerpt below is the record exactly as published.
Halibut with Mousse of Spinach a la Hollandaise Fletan A la Mousse d'Epinards, a la Hollandaise Take one and a half pounds of halibut and cook. When done, cut in pieces and put between two plates with some butter, pepper, and salt, and a squeeze of lemon juice; put in the oven to get thoroughly hot; in the meantime, make a hollandaise sauce. Serve the halibut inside the ring of the mousse of spinach (to one cup of mousse one and a half cups of the spinach that has been cooked green
Cook this with the app: pantry check, scaling, and the assistant.