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Boiled Halibut
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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
550Calories
112 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein112 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8 g
Saturated Fat1.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol296 mg
Sodium411 mg
Potassium2631 mg
Calcium42 mg
Iron1 mg
Magnesium139 mg
Phosphorus1427 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D28 mcg
Vitamin C0 mg
Vitamin A121 mcg
Vitamin E3.7 mg
Vitamin K0 mcg
Vitamin B63.3 mg
Vitamin B126.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)39 mg
Folate73 mcg
Choline374 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 14. The excerpt below is the record exactly as published.
BOILED HALIBUT. Halibut is rarely ever boiled whole, it being very large. Four or five pounds are sufficient for most families. After carefully washing it in cold water, put it in a fish-kettle with salt-water enough to cover it well; boil it three-quar- ters of an hou
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