Boiled Halibut
From The Cook Book, by "Oscar" of the Waldorf, 1896
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
903Calories
171 gProtein
17 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories903 kcal
Protein171 g
Carbohydrates17 g
Fiber3.4 g
Sugars7.8 g
Total Fat12 g
Saturated Fat2.7 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol445 mg
Sodium644 mg
Potassium4262 mg
Calcium110 mg
Iron1.9 mg
Magnesium228 mg
Phosphorus2196 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D43 mcg
Vitamin C13 mg
Vitamin A432 mcg
Vitamin E5.8 mg
Vitamin K4.6 mcg
Vitamin B65.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)60 mg
Folate143 mcg
Choline572 mg
Caffeine0 mg
Water917 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 14. The excerpt below is the record exactly as published.
Boiled Halibut. Put about two pounds of halibut into a saucepan and cover it with fresh water, add one sliced onion, half a sliced carrot and a garnished bouquet, season with one handful of salt and pour over two tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.