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Swedish Halibut
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
305Calories
9 gProtein
21 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein8.8 g
Carbohydrates21 g
Fiber4 g
Sugars11 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol68 mg
Sodium87 mg
Potassium668 mg
Calcium94 mg
Iron0.8 mg
Magnesium38 mg
Phosphorus170 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C28 mg
Vitamin A252 mcg
Vitamin E1.4 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate53 mcg
Choline37 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 18. The excerpt below is the record exactly as published.
Swedish Halibut Cut halibut or any other fish which is large enough, into pieces about two by two and a half inches, dip in melted butter and place in baking dish. Put a slice of tomato on each piece and on this a thin slice of onion. Bake twenty minutes in a brisk oven. Remove onion and drain off liquid. Add a generous amount of cream or thin white sauce
Cook this with the app: pantry check, scaling, and the assistant.