nut-freesoy-free
Baked Mackerel
From The new practical housekeeping, 1890
Serves 1
The largest mackerel seldom weigh over two pounds.
Presented as published in 1890. 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
473Calories
27 gProtein
1 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein27 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0.3 g
Total Fat50 g
Saturated Fat17 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol287 mg
Sodium180 mg
Potassium492 mg
Calcium56 mg
Iron2.2 mg
Magnesium35 mg
Phosphorus230 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D10 mcg
Vitamin C4.2 mg
Vitamin A105 mcg
Vitamin E1.8 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B124.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate28 mcg
Choline221 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 206. The excerpt below is the record exactly as published.
Baked Mackerel. — Clean four medium-sized fish, the largest seldom weigh over two pounds, take out the roes and fill with a forcemeat made by mixing well together tablespoon each fresh but- ter, finely shredded suet and fat bacon, diced, small teaspoon minced savory herbs and parsley, a little finely minced onion, if liked, four tablespoons bread-crumbs, one egg, salt, nutmeg and cayenne
Cook this with the app: pantry check, scaling, and the assistant.