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Baked Mackerel
From Soyer's standard cookery, 1912
Serves 2
Serve in the baking dish.
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
74Calories
6 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein5.9 g
Carbohydrates7.2 g
Fiber1.3 g
Sugars3.2 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Cholesterol12 mg
Sodium26 mg
Potassium225 mg
Calcium24 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C6.1 mg
Vitamin A4.8 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate15 mcg
Choline21 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 54. The excerpt below is the record exactly as published.
Baked Mackerel. Place two fresh mackerel in an enameled stewpan with two tablespoonfuls of cider, a minced onion, and a little nutmeg, parsley, pepper, and salt. Cover closely and cook gently for half an hour. Then add a cupful of white stock, preferably made of veal thickened with the yolk of an egg, a little flour and butter, and a tablespoonful of tarragon vinegar
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