pescatariandairy-freenut-freesoy-free
Fried Filets of Halibut
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
924Calories
18 gProtein
33 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein18 g
Carbohydrates33 g
Fiber0 g
Sugars0.3 g
Total Fat81 g
Saturated Fat9.9 g
Monounsaturated Fat55 g
Polyunsaturated Fat12 g
Omega-30.8 g
Cholesterol309 mg
Sodium126 mg
Potassium234 mg
Calcium54 mg
Iron3.8 mg
Magnesium24 mg
Phosphorus241 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E14 mg
Vitamin K52 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Folate107 mcg
Choline248 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 36. The excerpt below is the record exactly as published.
FRIED FILETS OF HALIBUT Choose for halibut to be fried a slice about one and a half inches thick. Cut into your filets, removing carefully the skin and bone. Wipe each piece with a bit of damp cheese- cloth and then dry. Sprinkle with pepper and salt and roll in flour. Dip in egg, then in crumbs, fry in deep fat
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