Boiled Mackerel
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
35Calories
1 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein0.8 g
Carbohydrates3 g
Fiber0.2 g
Sugars2.3 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium180 mg
Potassium32 mg
Calcium3 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3 mcg
Choline3.9 mg
Caffeine0 mg
Water6.9 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 16. The excerpt below is the record exactly as published.
Boiled Mackerel. Prepare and clean some mackerel, put them in salted water, and boil until they are done. When they are cooked, drain the mackerel and put them on a hot dish. Blanch some fennel in salted water, and when it is soft drain and chop it finely ; put one tablespoonful in half a pint of butter sauce
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