Baked Halibut
From The Common sense recipe book, 1898
Fish is more delicious without sherry.
Presented as published in 1898. 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
2881Calories
436 gProtein
125 gCarbs
148 gFat
Full nutrition (34 nutrients)
Calories2881 kcal
Protein436 g
Carbohydrates125 g
Fiber0 g
Sugars2.6 g
Total Fat148 g
Saturated Fat6.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.6 g
Omega-30.2 g
Cholesterol1443 mg
Sodium6246 mg
Potassium10281 mg
Calcium224 mg
Iron11 mg
Magnesium579 mg
Phosphorus5536 mg
Zinc9.3 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D107 mcg
Vitamin C0 mg
Vitamin A454 mcg
Vitamin E14 mg
Vitamin K0 mcg
Vitamin B613 mg
Vitamin B1225 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)157 mg
Folate473 mcg
Choline1402 mg
Caffeine0 mg
Water2029 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 16. The excerpt below is the record exactly as published.
about five pounds of halibut, the head and shoulders is the best part, put it into a buttered baking-dish, dredge it with flour, strew over it two teaspoonfuls of salt, one drachm of cayenne pepper and one blade of mace in powder. Break five ounces of butter into small pieces and spread over it, then put it into a moderate oven and let it bake:twenty minutes. No water must be put to it, but a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.