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Boiled Halibut
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
34Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein1.9 g
Carbohydrates6.4 g
Fiber1.5 g
Sugars3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.1 mg
Sodium1776 mg
Potassium178 mg
Calcium20 mg
Iron0.2 mg
Magnesium8.9 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C4.5 mg
Vitamin A252 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline8.8 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 92. The excerpt below is the record exactly as published.
Boiled Halibut. Pour into a shallow pan boiling water to the depth of one-third of an inch, and in it lay a five-pound piece of halibut, the black skin down. In two minutes remove the fish from the wafer, and scrape the black substance from the skin. Now wash the fish in cold water, and after laying it on a plate, set the plate in a stew-pan and cover with boiling water. Add a table-spoonful of vine- gar, a table-spoonful of salt, two slices of carrot, and a small onion
Cook this with the app: pantry check, scaling, and the assistant.