Baked Herrings or Mackerel

Name: Baked Herrings or Mackerel
Ingredients: Four Herrings or one small Mackerel; Quarter pint of Vinegar; Teaspoonful of Peppercorns; Teaspoonful of Salt; One Onion (small); Two Bay-leaves; Six Allspice; Two Cloves; Half gill of Water; Nutmeg

From Artizan recipes, 1896

Mackerel should be washed, cleaned, and cut into small blocks.

Presented as published in 1896. 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

123Calories

3 gProtein

24 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories123 kcal

Protein2.7 g

Carbohydrates24 g

Fiber7.2 g

Sugars6.7 g

Total Fat1.8 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium2374 mg

Potassium386 mg

Calcium138 mg

Iron2 mg

Magnesium51 mg

Phosphorus66 mg

Zinc0.6 mg

Copper0.2 mg

Manganese6.7 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A2.2 mcg

Vitamin E0.9 mg

Vitamin K19 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate32 mcg

Choline13 mg

Caffeine0 mg

Water308 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 6. The excerpt below is the record exactly as published.

Baked Herrings or Mackerel. Ingredients. Four Herrings or one small Mackerel. Quarter pint of Vinegar. Teaspoonful of Peppercorns. Teaspoonful of Salt. One Onion (small). Two Bay -leaves. Six Allspice. Two Cloves. Half gill of Water. Nutmeg

Cook this with the app: pantry check, scaling, and the assistant.