Potted Halibut

Name: Potted Halibut
Ingredients: two pounds of halibut; one teaspoonful of salt; one teaspoonful of black pepper; one-half teaspoonful of spice-for-potted-meats; one-half teacupful of vinegar; one-half teacupful of bass ale; one teaspoonful of tarragon vinegar; one ounce of butter

From My mother's cook book, 1902

The spice for potted meats includes ground cloves, pulverized mace, Jamaica pepper, grated lemon-rind, cayenne, and grated nutmeg.

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

925Calories

170 gProtein

2 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories925 kcal

Protein170 g

Carbohydrates1.9 g

Fiber0.6 g

Sugars0.1 g

Total Fat35 g

Saturated Fat2.7 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol511 mg

Sodium2961 mg

Potassium4063 mg

Calcium96 mg

Iron1.8 mg

Magnesium229 mg

Phosphorus2194 mg

Zinc3.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D43 mcg

Vitamin C0 mg

Vitamin A182 mcg

Vitamin E5.6 mg

Vitamin K3.8 mcg

Vitamin B65.1 mg

Vitamin B1210 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)60 mg

Folate131 mcg

Choline573 mg

Caffeine0 mg

Water963 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 16. The excerpt below is the record exactly as published.

Potted Halibut. — For this provide: two pounds of halibut, one teaspoonful of salt, one teaspoonful of black pepper,* one-half teaspoonful of spice-for-potted-meats, one-half teacupful of vinegar, one-half teacupful of bass ale, one teaspoonfnl of tarragon vinegar, one ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.