Halibut a la Poulette

Name: Halibut a la Poulette
Ingredients: two pounds of halibut; two onions; one-third cup melted butter; a good amount of lemon juice

From Standard Paper-Bag Cookery, 1912

Serve with white sauce and sliced hard-boiled eggs.

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

1482Calories

173 gProtein

35 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1482 kcal

Protein173 g

Carbohydrates35 g

Fiber5.4 g

Sugars15 g

Total Fat71 g

Saturated Fat39 g

Monounsaturated Fat21 g

Polyunsaturated Fat4.9 g

Omega-30.3 g

Cholesterol599 mg

Sodium638 mg

Potassium4504 mg

Calcium156 mg

Iron2.2 mg

Magnesium246 mg

Phosphorus2253 mg

Zinc3.9 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D43 mcg

Vitamin C61 mg

Vitamin A672 mcg

Vitamin E7.4 mg

Vitamin K6.2 mcg

Vitamin B65.4 mg

Vitamin B1210 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)60 mg

Folate188 mcg

Choline598 mg

Caffeine0 mg

Water1100 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 14. The excerpt below is the record exactly as published.

Halibut a la Poulette.— Take two pounds of hali- STANDARD PAPER BAG COOKERY 37 but, arrange in filets, freeing from skin and bone; then cut into narrow strips. Season with salt, pepper and lemon juice; cut two onions in slices and lay on the filets, then set away for half an hour.> At the end of this time have ready one-third cup melted butter

Cook this with the app: pantry check, scaling, and the assistant.