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Boiled Mackerel

Name: Boiled Mackerel
Yield: 1 servings
Ingredients: three good-sized Mackerel; boiling salted water; 1 table-spoonful in h pint of butter sauce; h pint of butter sauce

From The encyclopaedia of practical cookery, 1892

Serves 1

Presented as published in 1892. 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

674Calories

29 gProtein

48 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories674 kcal

Protein29 g

Carbohydrates48 g

Fiber4 g

Sugars37 g

Total Fat40 g

Saturated Fat8 g

Monounsaturated Fat17 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol35 mg

Sodium2953 mg

Potassium832 mg

Calcium67 mg

Iron2.8 mg

Magnesium119 mg

Phosphorus326 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D6.8 mcg

Vitamin C2.5 mg

Vitamin A14 mcg

Vitamin E5.6 mg

Vitamin K2.2 mcg

Vitamin B60.7 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate51 mcg

Choline112 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 432. The excerpt below is the record exactly as published.

Boiled Mackerel. — (1) Prepare and clean three good-sized Mackerel, put them in boiling salted water, and boil till done. When cooked, drain the Mackerel, and put them on a hot dish (see Fig. 1119). Blanch some fennel in salted water, and when quite soft drain and chop it finely ; put 1 table-spoonful in h pint of butter sauce

Cook this with the app: pantry check, scaling, and the assistant.