Halibut Turbans

Name: Halibut Turbans
Ingredients: a pound of halibut; one tablespoon of butter; one tablespoon of lemon juice; one saltspoon of salt; a speck of pepper

From The home science cook book, 1902

Presented as published in 1902. 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

479Calories

87 gProtein

17 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories479 kcal

Protein87 g

Carbohydrates17 g

Fiber6.4 g

Sugars0.6 g

Total Fat18 g

Saturated Fat1.7 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol254 mg

Sodium315 mg

Potassium2324 mg

Calcium145 mg

Iron3.2 mg

Magnesium148 mg

Phosphorus1114 mg

Zinc1.9 mg

Copper0.4 mg

Manganese3.3 mg

Vitamin D21 mcg

Vitamin C6 mg

Vitamin A97 mcg

Vitamin E3.1 mg

Vitamin K41 mcg

Vitamin B62.6 mg

Vitamin B125 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)30 mg

Folate62 mcg

Choline284 mg

Caffeine0 mg

Water384 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 51. The excerpt below is the record exactly as published.

Halibut Turbans. Remove skin and bone from a thin slice of halibut; a cross-section of fish will thus be divided into four fillets. For a pound of halibut melt one tablespoon of butter ; add one tablespoon of lemon juice, a few drops of onion juice, one saltspoon of salt, and a speck of pepper

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