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Baked Halibut
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Serve with plain drawn butter, egg sauce, or cream sauce, and garnish with slices of boiled eggs.
Presented as published in 1884. 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
415Calories
85 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein85 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.2 g
Total Fat6.2 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol223 mg
Sodium310 mg
Potassium1979 mg
Calcium37 mg
Iron0.7 mg
Magnesium105 mg
Phosphorus1075 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D21 mcg
Vitamin C0 mg
Vitamin A92 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
Choline281 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 101. The excerpt below is the record exactly as published.
Baked Halibut. — Three or four pounds of halibut. Dip the dark skin in hoiling water., and scrape clean. Rub well with salt and pepper. Put it into a clean pan, and pour milk over it till half an inch deep
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