gluten-freenut-freeegg-freesoy-free
Baked Halibut Steaks
From Scientific cooking with scientific methods, 1911
Serves 2
This makes a beautiful fish course for a green luncheon.
Presented as published in 1911. 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
23Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein4.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium17 mg
Potassium109 mg
Calcium1.8 mg
Iron0 mg
Magnesium5.8 mg
Phosphorus59 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate3 mcg
Choline15 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 28. The excerpt below is the record exactly as published.
Baked Halibut Steaks. Two halibut steaks cut one and a half inches thick: scrape well on the skin side, and wipe with cheesecloth wet in salt w^ater. Lay on a well-buttered fish-sheet, and place in dripping-pan. Spread the top with soft butter, and cook in moderate oven until the fish leaves the center bone and will flake nicely. Use a very little water in bottom of pan, and baste several times while it is cooking. Serve with Tartar sauce and cucumbers, dressed with French dressing
Cook this with the app: pantry check, scaling, and the assistant.