dinner

Baked Halibut

Name: Baked Halibut
Ingredients: Lay slices of halibut about an inch thick; one large onion; sprinkle pepper and salt over the top; add half a cup of vinegar; put pieces of butter on the fish

From Cooks in clover, 1889

Presented as published in 1889. 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

82Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories82 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium8.4 mg

Potassium221 mg

Calcium42 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from Cooks in clover (1889), page 7. The excerpt below is the record exactly as published.

Baked Halibut. — Lay slices of halibut about an inch thick in salt and water for half an hour. Chop one large onion very fine and put on the bottom of the baking-pan. Lay the fish on the onion, and sprinkle pepper and salt over the top; put pieces 'of butter on the fish, and add half a cup of vinegar

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