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Halibut Boiled
From European and American cuisine, 1914
Serves 4
Ensure to simmer gently for best results.
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
518Calories
71 gProtein
52 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein71 g
Carbohydrates52 g
Fiber20 g
Sugars2.1 g
Total Fat7 g
Saturated Fat2.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol167 mg
Sodium3748 mg
Potassium2533 mg
Calcium369 mg
Iron7.9 mg
Magnesium211 mg
Phosphorus933 mg
Zinc2.2 mg
Copper1.1 mg
Manganese9.7 mg
Vitamin D16 mcg
Vitamin C2.8 mg
Vitamin A88 mcg
Vitamin E2.9 mg
Vitamin K123 mcg
Vitamin B62.1 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)23 mg
Folate61 mcg
Choline221 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 104. The excerpt below is the record exactly as published.
alibut^ Boiled. — Procure a piece of fresh halibut weighing 3 pounds ; place it on a grating of a fish kettle, cover with boiling water ; add % cup of vinegar, 2 tablespoonf uls salt, 1 sliced onion, a bouquet, and 12 whole peppers
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