Dinner
Baked fillets of halibut
Baked fillets of halibut, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut slices of halibut, weighing a pound each, and an inch thick.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut slices of halibut, weighing a pound each, and an inch thick.
- Cut each into three strips, two fingers wide, lay in lemon juice and salad oil for an hour;
- then proceed as with the baked cod, taking care to arrange the fillets for browning so that they will not touch one another.
Historical transcription
Source method
- 1
Cut slices of halibut, weighing a pound each, and an inch thick. Cut each into three strips, two fingers wide, lay in lemon juice and salad oil for an hour; then cook precisely as directed above. When you sift the crumbs over the fillets, cover all sides; then proceed as with the baked cod, taking care to arrange the fillets for browning so that they will not touch one another.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.