Hollenden Halibut
From The Central cook book, 1924
Recipe by Miss Lovinz Mourcuison.
Presented as published in 1924. 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
2357Calories
198 gProtein
91 gCarbs
161 gFat
Full nutrition (34 nutrients)
Calories2357 kcal
Protein198 g
Carbohydrates91 g
Fiber6.3 g
Sugars11 g
Total Fat161 g
Saturated Fat45 g
Monounsaturated Fat59 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol694 mg
Sodium2344 mg
Potassium4662 mg
Calcium275 mg
Iron8.3 mg
Magnesium282 mg
Phosphorus2640 mg
Zinc7.3 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D43 mcg
Vitamin C11 mg
Vitamin A183 mcg
Vitamin E5.6 mg
Vitamin K5.9 mcg
Vitamin B65.3 mg
Vitamin B1211 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)70 mg
Folate266 mcg
Choline582 mg
Caffeine0 mg
Water929 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 6. The excerpt below is the record exactly as published.
Hollenden Halibut Arrange six thin slices of fat salt pork, 24% inches square, in a dripping-pan, cover with one small onion thinly sliced, and add a bit of bay leaf. Wipe a 2-pound piece of halibut and place over the pork and onion. Mask with three tablespoons butter creamed and mixed with three tablespoons flour. Cover with three-fourths cup buttered bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.