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Boiled Mackerel Stuffed with Green Gooseberries
From The encyclopaedia of practical cookery, 1892
Serves 2
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
59Calories
8 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein7.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Cholesterol18 mg
Sodium32 mg
Potassium152 mg
Calcium8.6 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D3.4 mcg
Vitamin C0.8 mg
Vitamin A7.1 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate0.8 mcg
Choline25 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 433. The excerpt below is the record exactly as published.
Boiled Mackerel stuffed with Green Gooseberries. — Snip the tops and stalks off some half-ripe gooseberries, and pick out all the seeds. Chop some pieces of fresh herring and sweet herbs (see Herbs), mix them with the gooseberries, and sprinkle with salt and pepper; stuff the Mackerel, pre- viously cleaned and opened, with the preparation, and boil them in salted water with sliced carrots, onions, and turnips
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