pescatariannut-freeegg-freesoy-free
Baked Mackerel with Cream
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
421Calories
5 gProtein
4 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein4.9 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.2 g
Cholesterol126 mg
Sodium35 mg
Potassium164 mg
Calcium75 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus82 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.3 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate0.3 mcg
Choline8.4 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 31. The excerpt below is the record exactly as published.
BAKED MACKEREL WITH CREAM. MrSj George W. Case. Place mackerel in a baking pan, sprinkle on salt and dredge with a little flour. Add a very little water^ bake until nearly done, then pour over it a cupful of good cream
Cook this with the app: pantry check, scaling, and the assistant.