pescatariannut-freesoy-free
Hampden Halibut
From Boston Cooking-School cook book, 1896
Serves 3
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
478Calories
42 gProtein
10 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein42 g
Carbohydrates9.8 g
Fiber1 g
Sugars0.7 g
Total Fat40 g
Saturated Fat16 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol257 mg
Sodium1996 mg
Potassium662 mg
Calcium109 mg
Iron1.3 mg
Magnesium62 mg
Phosphorus973 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0.3 mg
Vitamin A36 mcg
Vitamin E1.9 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate8.9 mcg
Choline7.7 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 3 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 96. The excerpt below is the record exactly as published.
HAMPDEN HALIBUT 4 cup cooked, flaked fish V% teaspoon salt 3 tablespoons butter 1% teaspoon paprika 1% tablespoons flour Few grains cayenne 11% tablespoons cornstarch 4% cup canned mushrooms 14 cup fish stock 2 egg whites, beaten stiff 4g cup mushroom liquor 14 cup grated cheese 1% cup cream Vg teaspoon paprika 2 egg yolks, slightly beaten Few grains salt
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