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Baked Fresh Mackerel
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Jas. Moore, Chicago.
Presented as published in 1912. 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
477Calories
43 gProtein
32 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein43 g
Carbohydrates32 g
Fiber4.7 g
Sugars15 g
Total Fat21 g
Saturated Fat9.8 g
Monounsaturated Fat24 g
Polyunsaturated Fat4.7 g
Omega-30.3 g
Cholesterol122 mg
Sodium1132 mg
Potassium1807 mg
Calcium89 mg
Iron4.4 mg
Magnesium106 mg
Phosphorus470 mg
Zinc4.2 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C118 mg
Vitamin A8.2 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B122.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate51 mcg
Choline115 mg
Caffeine0 mg
Water580 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 162. The excerpt below is the record exactly as published.
BAKED FRESH MACKEREL,— Lay for ^ an hr. in olive oil and lemon juice. Lay thin slices of pork upon the grating of a baking-pan, put the mackerel on the pork, sprinkle lightly with salt and pepper, and bake in a hot oven for 25 minutes. Serve with tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.