Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds in a sauce pan covering
- two tablespoons good vinegar
- a piece of halibut weighing two pounds in a sauce pan covering
- one sliced onion
- half sliced carrot
- one clove
- parsley
- thyme
- clove
- salt
- vinegar
Directions
Put a piece of halibut weighing two pounds in a sauce pan covering it with fresh water; add one sliced onion, one- half sliced carrot and small bunch mixed parsley, celery, bay
WILLIAMS PUBLIC LIBRARY ASSOCIATION Itf7
leaf, thyme, one clove. Season with small handful of salt and two tablespoons good vinegar. Put on lid and let it cook gently — but no more than half hour after boiling point, then lift up the fish alone, drain well, dress it on a hot dish. — Con- tributed, Detroit, Mich.