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Halibut (Boiled)
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
23Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein4.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium17 mg
Potassium109 mg
Calcium1.8 mg
Iron0 mg
Magnesium5.8 mg
Phosphorus59 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate3 mcg
Choline15 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 16. The excerpt below is the record exactly as published.
Halibut (Boiled) — Halibut, salted water
Cook this with the app: pantry check, scaling, and the assistant.