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Boiled Mackerel
From The household gas cookery book, 1900
Serves 2
Fish should be fresh for best results.
Presented as published in 1900. 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
22Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol5.9 mg
Sodium22010 mg
Potassium56 mg
Calcium17 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0.3 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0.3 mcg
Choline8.4 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 27. The excerpt below is the record exactly as published.
Boiled Mackerel. — Select mackerel that have little or no roes. The fish must be perfectly fresh, as there is no fish- that spoilsi iso quickly as the mackerel. In fact, if it is possible to obtain the mackerel from the seashore when they are brought in by the fishermen, and cooked immediately afterwards, they are at their best. Wash and clean, and remove the roos. Place them in a fish kettle, adding a quarter of a pound of salt to each gallon of cold water, with two tablespoonfuls of white vinegar
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