Minced Halibut with Potatoes, Baked

Name: Minced Halibut with Potatoes, Baked
Ingredients: hashed in cream; the halibut left over; bread crumbs; grated Parmesan cheese; butter

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

1824Calories

90 gProtein

98 gCarbs

139 gFat

Full nutrition (34 nutrients)

Calories1824 kcal

Protein90 g

Carbohydrates98 g

Fiber4.9 g

Sugars6.8 g

Total Fat139 g

Saturated Fat64 g

Monounsaturated Fat25 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol498 mg

Sodium2576 mg

Potassium1638 mg

Calcium1156 mg

Iron6 mg

Magnesium147 mg

Phosphorus1445 mg

Zinc6.9 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A252 mcg

Vitamin E2 mg

Vitamin K14 mcg

Vitamin B61.6 mg

Vitamin B124.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)23 mg

Folate149 mcg

Choline175 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 49. The excerpt below is the record exactly as published.

MINCED HALIBUT WITH POTATOES, BAKED ^s Prepare some potatoes hashed in cream in the usual manner. Remove the skin and bones from the halibut left over from a previous meal. Break the fish into small pieces and then add to it the potatoes. Season well, put the whole in a deep baking-dish; sprinkle with bread crumbs, grated Parmesan cheese, and butter

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