pescatariangluten-freeegg-free
Boiled Mackerel
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
555Calories
14 gProtein
48 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein14 g
Carbohydrates48 g
Fiber4 g
Sugars37 g
Total Fat34 g
Saturated Fat6.3 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol0 mg
Sodium2888 mg
Potassium528 mg
Calcium50 mg
Iron2 mg
Magnesium98 mg
Phosphorus233 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E4.8 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate50 mcg
Choline62 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 7. The excerpt below is the record exactly as published.
BOILED MACKEREL— Prepare and clean some mackerel. Put in water and boil until they are done. When cooked, drain and put the mackerel on a hot dish. Blanch some fennel in salted water. When it is soft drain and chop finely. Put one tablespoonful in half pint of butter sauce
Cook this with the app: pantry check, scaling, and the assistant.