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Baked Halibut
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
413Calories
84 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein84 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6 g
Saturated Fat1.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol222 mg
Sodium310 mg
Potassium1974 mg
Calcium34 mg
Iron0.7 mg
Magnesium105 mg
Phosphorus1070 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D21 mcg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B62.5 mg
Vitamin B125 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)30 mg
Folate54 mcg
Choline280 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 399. The excerpt below is the record exactly as published.
BAKED HALIBUT. Take about four pounds of halibut, put it in your baking pan, dredge with a little flour and salt ; cut up some salt pork in minute bits and place on top ; pour hot water
Cook this with the app: pantry check, scaling, and the assistant.