pescatariannut-freesoy-free
Molded Halibut or Haddock
From Atlanta women's club cook book, 1921
Serves 4
Presented as published in 1921. 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
762Calories
40 gProtein
85 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein40 g
Carbohydrates85 g
Fiber5.1 g
Sugars7 g
Total Fat30 g
Saturated Fat13 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol129 mg
Sodium1085 mg
Potassium609 mg
Calcium263 mg
Iron5.8 mg
Magnesium78 mg
Phosphorus481 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K8.9 mcg
Vitamin B60.5 mg
Vitamin B122.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate121 mcg
Choline17 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 72. The excerpt below is the record exactly as published.
MOLDED HALIBUT OR HADDOCK. 1 lb. halibut or haddock. 1 cup cream. 1 lb. bread crumbs. 1 tbls. butter. 1/4 t-spoon celery salt. 4 egg whites
Cook this with the app: pantry check, scaling, and the assistant.