pescatariangluten-freenut-freeegg-freesoy-free
Halibut
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Nice with Hollandaise sauce.
Presented as published in 1907. 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
462Calories
87 gProtein
4 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein87 g
Carbohydrates3.8 g
Fiber0 g
Sugars3.9 g
Total Fat8.6 g
Saturated Fat2.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol232 mg
Sodium339 mg
Potassium2095 mg
Calcium132 mg
Iron0.7 mg
Magnesium114 mg
Phosphorus1153 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D22 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B62.5 mg
Vitamin B125.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)30 mg
Folate54 mcg
Choline295 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 10. The excerpt below is the record exactly as published.
HALIBUT. Mrs. A. B. Seaman, Denver, Col. Three or four pounds of fish. Dip in boiling water and scrape clean; rub with salt and pepper; put in pan FISH 27 and pour milk over it till half an inch deep
Cook this with the app: pantry check, scaling, and the assistant.