Fillets of Halibut
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
651Calories
127 gProtein
7 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein127 g
Carbohydrates7.1 g
Fiber0 g
Sugars0.4 g
Total Fat20 g
Saturated Fat2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol365 mg
Sodium464 mg
Potassium2989 mg
Calcium52 mg
Iron1.5 mg
Magnesium160 mg
Phosphorus1618 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D32 mcg
Vitamin C6 mg
Vitamin A136 mcg
Vitamin E4.2 mg
Vitamin K0 mcg
Vitamin B63.7 mg
Vitamin B127.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)45 mg
Folate97 mcg
Choline421 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 7. The excerpt below is the record exactly as published.
Fillets of Halibut. Wipe and cut into strips one and one-half pounds halibut, sprinkle with lemon juice, salt and pepper, and lay a thin slice of onion on each strip; cover and let stand one-half hour, then remove the onion, dip the strips in melted butter
Cook this with the app: pantry check, scaling, and the assistant.