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Halibut (Fried)
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
308Calories
8 gProtein
22 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories308 kcal
Protein7.5 g
Carbohydrates22 g
Fiber3.8 g
Sugars5.3 g
Total Fat13 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol44 mg
Sodium1565 mg
Potassium742 mg
Calcium67 mg
Iron2.2 mg
Magnesium94 mg
Phosphorus151 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C54 mg
Vitamin A6.9 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate31 mcg
Choline45 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from Recipes for the million (1891), page 96. The excerpt below is the record exactly as published.
HALIBUT (FRIED). — Cut the fish into thin slices, rib it with a knife, and fry it in butter till it is beginning to brown ; then take it up, drain it, and put it into a clean frying-pan with a glass of port, sliced ginger, grated nutmeg, anchovy sauce, and saffron beaten ; fry again ; add butter, and a minced lemon
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