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Halibut, Maryland Style
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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
354Calories
24 gProtein
0 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein24 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol92 mg
Sodium342 mg
Potassium563 mg
Calcium11 mg
Iron0.4 mg
Magnesium30 mg
Phosphorus336 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.3 mg
Folate14 mcg
Choline70 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 306. The excerpt below is the record exactly as published.
Halibut, Maryland style (4 lbs 50, tnm- mings 20, 70 cents.) Fried hominy. Boiled chicken with salt pork (5 /owls I 25, pork 12, and sauce 140 cents.) Roast beef (3 ribs short, 7 lbs 90 cents.) Lyonaise of liver with fried crusts (10 orders, 12 cents.) Queen fritters, vanilla sauce (65 cents.) Browned sweet potatoes 25, lima beans 6, corn 10, cabbage 6, potatoes 13 (60 COOKING FOR PROFIT. ^55 ents.) English suet pudding (29 cents.) Peach pie {5 pies, 40 cents.) Blackberry meringue (55 cents.) Apples, nuts, raisins, cheese, condi- ments (54 cents.) Milk, cream 66, coffee, tea, sugar, bread, butter 52 (118 cents.) Total, $7 73; 54 persons; 14^^ cents a plate. 103&— Corn and Tomato Soup. One quart green corn cut off the cob, one quart tomatoes chopped small, one pint mixed vegetables cut small in five quarts seasoned soup stock. Boil up and season to taste. 1036 -Halibut, Maryland Style. Halibut steak cut thin, breaded in corn meal and fried in a small quantity of salt pork fat
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