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Boiled Halibut
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Halibut is excellent for boiling and baking.
Presented as published in 1885. 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
23Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein4.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium17 mg
Potassium109 mg
Calcium1.8 mg
Iron0 mg
Magnesium5.8 mg
Phosphorus59 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate3 mcg
Choline15 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 115. The excerpt below is the record exactly as published.
BOILED HALIBUT. Halibut is an excellent fish for boiling and baking in thick ■ slices ; the flesh is firm enough to retain its shape, and its flavor assimilates palatably with any fish-sauce. After wash- ing the halibut in plenty of cold water, put it over the fire in FISff AND SHELLFISH {POISSON). 20I cold salted water
Cook this with the app: pantry check, scaling, and the assistant.