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Stuffed Halibut with Green Pepper a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve on a green foundation.
Presented as published in 1918. 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
691Calories
133 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein133 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat14 g
Saturated Fat3.6 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol519 mg
Sodium534 mg
Potassium3029 mg
Calcium76 mg
Iron2 mg
Magnesium162 mg
Phosphorus1705 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D33 mcg
Vitamin C0 mg
Vitamin A216 mcg
Vitamin E4.7 mg
Vitamin K0.2 mcg
Vitamin B63.8 mg
Vitamin B127.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)44 mg
Folate105 mcg
Choline567 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 71. The excerpt below is the record exactly as published.
Stuffed Halibut with Green Pepper a la Hammond Fletan farci de Piments, a la Hammond Take one pound halibut, cut in round pieces, two for each portion. Cook green pepper and onions, chop very fine with one half pound halibut; add white of one egg
Cook this with the app: pantry check, scaling, and the assistant.