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Boiled Halibut

Name: Boiled Halibut
Yield: 2 servings
Ingredients: Take 2 pounds of halibut; 1 onion sliced; 2 tablespoons of vinegar; salt; pepper

From Kentucky receipt book, 1903

Serves 2

Presented as published in 1903. 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

447Calories

86 gProtein

8 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein86 g

Carbohydrates8 g

Fiber3.2 g

Sugars0.1 g

Total Fat6.4 g

Saturated Fat1.5 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol222 mg

Sodium5161 mg

Potassium2141 mg

Calcium91 mg

Iron2 mg

Magnesium126 mg

Phosphorus1091 mg

Zinc1.8 mg

Copper0.3 mg

Manganese1.7 mg

Vitamin D21 mcg

Vitamin C0 mg

Vitamin A94 mcg

Vitamin E2.9 mg

Vitamin K21 mcg

Vitamin B62.5 mg

Vitamin B125 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)30 mg

Folate57 mcg

Choline282 mg

Caffeine0 mg

Water380 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 15. The excerpt below is the record exactly as published.

Boiled Halibut. Take 2 pounds of halibut and wash carefully, then put in a saucepan and cover with cold water. Add 1 onion sliced, 2 table- spoons of vinegar, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.