nut-freeegg-freesoy-free
Baked Halibut Steak
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Clara Browder, Chicago, IL.
Presented as published in 1912. 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
510Calories
49 gProtein
65 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein49 g
Carbohydrates65 g
Fiber9 g
Sugars3.9 g
Total Fat18 g
Saturated Fat1.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol129 mg
Sodium10282 mg
Potassium1335 mg
Calcium244 mg
Iron6.2 mg
Magnesium117 mg
Phosphorus622 mg
Zinc2 mg
Copper0.6 mg
Manganese3.9 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A47 mcg
Vitamin E1.5 mg
Vitamin K45 mcg
Vitamin B61.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)18 mg
Folate105 mcg
Choline135 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 159. The excerpt below is the record exactly as published.
BAKED HALIBUT STEAK.— Wash, wipe, and lay in olive oil and lemon juice for 1 hr. Sprinkle liberally with minced on- ion, parsley and lemon juice, turning over and over that the steak may be covered. Lay upon the grating of your bake-pan. Make a white sauce by stirring 1 cup of hot milk into 1 tablespoon of butter, cooked smooth, with 1 of flour. Season it with salt and( pepper, and pour it over the fish. Cover the surface with fine bread crumbs
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