pescatariannut-freeegg-freesoy-free
Halibut with Tomatoes
From Cookery for every household, 1914
Serves 2
Any other white fish may be prepared in the same way.
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
380Calories
66 gProtein
14 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein66 g
Carbohydrates14 g
Fiber2.5 g
Sugars5.2 g
Total Fat17 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol200 mg
Sodium285 mg
Potassium1937 mg
Calcium56 mg
Iron1.6 mg
Magnesium102 mg
Phosphorus864 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D16 mcg
Vitamin C25 mg
Vitamin A146 mcg
Vitamin E3.1 mg
Vitamin K15 mcg
Vitamin B62 mg
Vitamin B123.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)24 mg
Folate81 mcg
Choline223 mg
Caffeine0 mg
Water451 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 144. The excerpt below is the record exactly as published.
Halibut with Tomatoes (F16tan aux Tomates) 1£ lbs. halibut. 3 or 4 fresh tomatoes. 1 table-sp. flour. Pepper. Salt. Juice of J a lemon. 2 table-sps. bread- crumbs. 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.