dairy-freenut-freeegg-freesoy-free
Fillets of Halibut with Brown Sauce
From Boston Cooking-School cook book, 1896
Serves 5
Serves 4 to 6.
Presented as published in 1896. 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
202Calories
23 gProtein
7 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein23 g
Carbohydrates6.9 g
Fiber0.8 g
Sugars0 g
Total Fat8.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol44 mg
Sodium532 mg
Potassium566 mg
Calcium16 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus277 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C8.4 mg
Vitamin A18 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate36 mcg
Choline57 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 90. The excerpt below is the record exactly as published.
FILLETS OF HALIBUT WITH BROWN SAUCE Cut a slice of halibut weighing 114 pounds in 8 short fillets, sprinkle with salt and pepper, put in greased pan, and bake 5 min- utes in hot oven (400° F.); drain, pour over 114 cups Brown Sauce (p. 196). Cover with 44 cup buttered cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.