Mediterraneandinner
Baked Halibut
From The Cook Book, by "Oscar" of the Waldorf, 1896
Can be garnished with hard-boiled eggs or served with breadcrumbs and tomato sauce.
Presented as published in 1896. 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
1238Calories
253 gProtein
0 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1238 kcal
Protein253 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat4 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol667 mg
Sodium925 mg
Potassium5919 mg
Calcium95 mg
Iron2.2 mg
Magnesium313 mg
Phosphorus3211 mg
Zinc4.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D64 mcg
Vitamin C0 mg
Vitamin A272 mcg
Vitamin E8.3 mg
Vitamin K0 mcg
Vitamin B67.5 mg
Vitamin B1215 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)89 mg
Folate163 mcg
Choline841 mg
Caffeine0 mg
Water1093 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 14. The excerpt below is the record exactly as published.
Baked Halibut* Take three or four pounds of the fish and remove the dark skin by dipping the part covered by it into boiling water and scraping. Rub the flesh over with salt and 62 FISH. pepper, place it in a bakingpan and pour over milk
Cook this with the app: pantry check, scaling, and the assistant.