pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Baked Halibut with Tomato Sauce
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
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
165Calories
29 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein29 g
Carbohydrates5.1 g
Fiber1.3 g
Sugars2.9 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium442 mg
Potassium947 mg
Calcium24 mg
Iron1.1 mg
Magnesium50 mg
Phosphorus381 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.1 mcg
Vitamin C7.5 mg
Vitamin A30 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)9.8 mg
Folate18 mcg
Choline93 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 89. The excerpt below is the record exactly as published.
BAKED HALIBUT With Tomato Sauce 2 pounds halibut 2 cups Tomato Sauce or Italian Tomato Sauce (p. 198)
Cook this with the app: pantry check, scaling, and the assistant.