pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Boiled Fillets of Mackerel
From Modern cookery, in all its branches, 1884
Serves 2
Can also be served with Mditre d' Hotel sauce.
Presented as published in 1884. 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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein2.5 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol9.5 mg
Sodium1175 mg
Potassium67 mg
Calcium4.9 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C2.9 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.2 mcg
Choline6.6 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 91. The excerpt below is the record exactly as published.
BOILED FILLETS OF MACKEREL. After having taken off and divided the flesh of the fish, as above, place it flat in one layer in a wide stewpan or saucepan, and just cover the fillets with cold water ; throw in a teaspoonful of salt, and two or three small sprigs of parsley
Cook this with the app: pantry check, scaling, and the assistant.