pescatariannut-freeegg-freesoy-free
Halibut Baked with Vinegar
From Cookery for every household, 1914
Serves 2
Other kinds of white fish can be cooked in the same way.
Presented as published in 1914. 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
335Calories
64 gProtein
3 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein64 g
Carbohydrates3.1 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol200 mg
Sodium236 mg
Potassium1490 mg
Calcium32 mg
Iron0.8 mg
Magnesium81 mg
Phosphorus812 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E2.1 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)22 mg
Folate47 mcg
Choline210 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 144. The excerpt below is the record exactly as published.
Halibut Baked with Vinegar 1| lbs. halibut. 1 table-sp. flour. Pepper. Salt. 1 gill vinegar. 1 gill water. 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.