Boiled Mackerel
From The book of plain cooking, 1904
Serve on a napkin, garnished with parsley.
Presented as published in 1904. 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
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 6. The excerpt below is the record exactly as published.
Boiled Mackerel Mackerel do not need to cook long, for they are very delicately - skinned, and liable to crack. Place them in a fish-kettle with water enough to cover them, a little salt and vinegar
Cook this with the app: pantry check, scaling, and the assistant.