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Baked Pickled Mackerel
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
An especially fine dish to serve in cold weather.
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
584Calories
67 gProtein
11 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein67 g
Carbohydrates11 g
Fiber3.8 g
Sugars0.2 g
Total Fat30 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol147 mg
Sodium112301 mg
Potassium1620 mg
Calcium521 mg
Iron14 mg
Magnesium189 mg
Phosphorus505 mg
Zinc3.9 mg
Copper0.7 mg
Manganese4 mg
Vitamin D28 mcg
Vitamin C9.7 mg
Vitamin A61 mcg
Vitamin E3.6 mg
Vitamin K6.8 mcg
Vitamin B61.2 mg
Vitamin B1214 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)27 mg
Folate9.3 mcg
Choline215 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 95. The excerpt below is the record exactly as published.
Baked Pickled Mackerel Clean, scrape and wash small mackerels thoroughly. Prepare a mixture of 1 pt salt, 1 tablesp each ground cloves and all- spice, 1 heaping teasp pepper and a little ground celery seed. Roll mackerel in this mixture and pack in an earthen pot. Fill with cider vinegar, and bake slowly 4 or 5 hours. The above pickling mixture is enough for 25 small mackerels
Cook this with the app: pantry check, scaling, and the assistant.