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Boiled Halibut
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
452Calories
85 gProtein
8 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein85 g
Carbohydrates8.4 g
Fiber1.7 g
Sugars3.9 g
Total Fat6.1 g
Saturated Fat1.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol222 mg
Sodium5172 mg
Potassium2132 mg
Calcium58 mg
Iron1 mg
Magnesium114 mg
Phosphorus1098 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D21 mcg
Vitamin C6.4 mg
Vitamin A216 mcg
Vitamin E2.9 mg
Vitamin K2.3 mcg
Vitamin B62.6 mg
Vitamin B125 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)30 mg
Folate72 mcg
Choline286 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 37. The excerpt below is the record exactly as published.
Boiled Halibut. — Put a piece of Halibut weighing 21b. in a saucepan, and cover it with fresh water ; add one sliced onion, half a sliced carrot, and a bouquet garni ; season with 1 handful of salt, and pour over 2 table-spoonfuls of vinegar
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