gluten-freenut-freeegg-freesoy-free
Broiled Halibut
From Lessons in cooking through preparation of meals, 1912
Serves 2
Serve with Maitre d'Hotel Butter.
Presented as published in 1912. 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
11Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein2.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.1 mg
Sodium8.5 mg
Potassium54 mg
Calcium0.9 mg
Iron0 mg
Magnesium2.9 mg
Phosphorus30 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.5 mcg
Choline7.7 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 18. The excerpt below is the record exactly as published.
BROILED HALIBUT STUFFED POTATOES CABBAGE AND NUT SALAD CORNSTARCH BLANC MANGE Broiled Halibut With a damp cloth wipe the halibut steaks, rub over with salt and butter
Cook this with the app: pantry check, scaling, and the assistant.