Boiled Halibut - Cold

Name: Boiled Halibut - Cold
Ingredients: piece of Halibut cut weighing two and one-half pounds; salt; vinegar or lemon juice

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

1032Calories

211 gProtein

0 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1032 kcal

Protein211 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat15 g

Saturated Fat3.3 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol556 mg

Sodium771 mg

Potassium4933 mg

Calcium79 mg

Iron1.8 mg

Magnesium261 mg

Phosphorus2676 mg

Zinc4.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D53 mcg

Vitamin C0 mg

Vitamin A227 mcg

Vitamin E6.9 mg

Vitamin K0 mcg

Vitamin B66.2 mg

Vitamin B1212 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)74 mg

Folate136 mcg

Choline701 mg

Caffeine0 mg

Water911 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 52. The excerpt below is the record exactly as published.

BOILED HALIBUT — COLD Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water to which add salt and vinegar or lemon juice

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