Baked Halibut (Creole Style)

Name: Baked Halibut (Creole Style)
Ingredients: thick square piece of halibut; cup of fresh or canned tomatoes; piece of white garlic

From Manual for army cooks, 1896

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

34Calories

2 gProtein

7 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories34 kcal

Protein1.6 g

Carbohydrates7.2 g

Fiber1.9 g

Sugars3.9 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium7.5 mg

Potassium353 mg

Calcium15 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus36 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A63 mcg

Vitamin E0.8 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 30. The excerpt below is the record exactly as published.

BAKED HALIBUT (CREOLE STYLE). Get thick square piece of halibut or other fish if preferred. Wash and lay on baking dish. Season with salt and pepper. Chop piece of white garlic size of a bean and strew over fish, then pour on cup of fresh or canned tomatoes

Cook this with the app: pantry check, scaling, and the assistant.