Halibut Portugaise

Name: Halibut Portugaise
Ingredients: Slice of halibut, 1 inch thick; little chopped parsley; salt; pepper; juice of a lemon; 1 tomato; little finely chopped onion; 2 teaspoonfuls fish stock or water

From The victory cookery book, 1918

Thicken the gravy and sprinkle with chopped parsley before serving.

Presented as published in 1918. 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

61Calories

7 gProtein

8 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories61 kcal

Protein6.8 g

Carbohydrates8.4 g

Fiber1.6 g

Sugars4.5 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol15 mg

Sodium27 mg

Potassium471 mg

Calcium18 mg

Iron0.4 mg

Magnesium23 mg

Phosphorus104 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.4 mcg

Vitamin C36 mg

Vitamin A56 mcg

Vitamin E0.9 mg

Vitamin K9.5 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)2.7 mg

Folate32 mcg

Choline29 mg

Caffeine0 mg

Water196 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 17. The excerpt below is the record exactly as published.

Halibut Portugaise Materials.—Slice of halibut, 1 inch thick, — little chopped parsley, salt and pepper, juice of a lemon, 1 tomato, little finely chopped onion, 2 teaspoonfuls fish stock or water

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