pescatariangluten-freenut-freeegg-freesoy-free

Stewed Halibut

Name: Stewed Halibut
Yield: 5 servings
Ingredients: the head and shoulders of a halibut, weighing about five pounds; just as much beer as will barely cover it; an onion stuck with two cloves; a tea-spoonful and a half of salt; a tea-spoonful of pepper; two ounces of butter

From Cassell's dictionary of cookery, 1892

Serves 5

Sufficient for six or seven persons.

Presented as published in 1892. 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

454Calories

85 gProtein

3 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories454 kcal

Protein85 g

Carbohydrates3.2 g

Fiber0.6 g

Sugars1.3 g

Total Fat15 g

Saturated Fat1.3 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol249 mg

Sodium1013 mg

Potassium2055 mg

Calcium47 mg

Iron0.9 mg

Magnesium114 mg

Phosphorus1097 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D21 mcg

Vitamin C2.2 mg

Vitamin A91 mcg

Vitamin E2.8 mg

Vitamin K0.9 mcg

Vitamin B62.6 mg

Vitamin B125 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)30 mg

Folate69 mcg

Choline287 mg

Caffeine0 mg

Water436 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 677. The excerpt below is the record exactly as published.

the head and shoulders of a halibut, weighing about five pounds, into a saucepan, with just as much beer as will barely cover it. Add an onion stuck with two cloves, a sprig of parsley, a tea-siioonful and a half of salt, a tea-spoonful of pcj^pcr, and two ounces of butter

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