Hungarian Fish

Name: Hungarian Fish
Ingredients: a pound of raw halibut; twenty-four almonds; a small onion; a level teaspoonful of salt; a saltspoonful of black pepper; the juice of two lemons

From My best 250 recipes, 1907

This is a nice dish for Sunday night supper.

Presented as published in 1907. 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

473Calories

86 gProtein

14 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories473 kcal

Protein86 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat6.2 g

Saturated Fat1.4 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol222 mg

Sodium2648 mg

Potassium2193 mg

Calcium68 mg

Iron1.1 mg

Magnesium119 mg

Phosphorus1114 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D21 mcg

Vitamin C11 mg

Vitamin A91 mcg

Vitamin E2.8 mg

Vitamin K0.6 mcg

Vitamin B62.7 mg

Vitamin B125 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)30 mg

Folate83 mcg

Choline289 mg

Caffeine0 mg

Water498 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 23. The excerpt below is the record exactly as published.

HUNGARIAN FISH Chop a pound of raw halibut very fine; add twenty-four almonds that have been blanched and chopped, a small onion grated, a level teaspoonful of salt, a saltspoonful of black pepper and the juice of two lemons

Cook this with the app: pantry check, scaling, and the assistant.