pescatariannut-freeegg-freesoy-free
Baked Fillet of Halibut
From Lowney's cook book, 1907
Serves 2
Garnish with potato balls, parsley, and lemon.
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
795Calories
26 gProtein
143 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein26 g
Carbohydrates143 g
Fiber8.8 g
Sugars15 g
Total Fat13 g
Saturated Fat5.3 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol32 mg
Sodium7358 mg
Potassium736 mg
Calcium234 mg
Iron8.1 mg
Magnesium100 mg
Phosphorus342 mg
Zinc1.9 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E1.2 mg
Vitamin K23 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate304 mcg
Choline47 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 27. The excerpt below is the record exactly as published.
Baked Fillet of Halibut 2 slices of halibut cut from salt, pepper, lemon juice, melted middle of fish butter 2 cups oyster stuffing Wash and wipe fish. Place one slice on a buttered fish sheet, brush with melted butter
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