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Baked Halibut

From an old cookbook · modernised transcription
By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
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Baked Halibut

Ingredients

Directions

  1. Lay five or six pounds of fresh halibut iu salt and water for two hours, then wipe dry, score the skin in squares, and set in a tolerably hot oven; baste quite often with butter melted in hot water. When done, a fork will easily penetrate it. Serve with drawn butter, flavored with walnut catsup, or such sauce as may be preferred.

  2. HALIBUT Is nice cut in slices, well seasoned, then broiled or fried. The fins and thick part are good boiled.

Nutrition, whole recipe (rough)

140Calories
27 gProtein
3 gFat
0 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Halibut100g cooked140
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Des Moines. Plymouth church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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