Boiled Salt Mackerel
From The national course in home economics, 1917
Serves 2
Serve with boiled potatoes.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 55. The excerpt below is the record exactly as published.
BOILED SALT MACKEREL. Soak the mackerel over night, so as to remove the salt. Boil in a napkin in clear water, drain and lay it on a dish with a garnish of parsley
Cook this with the app: pantry check, scaling, and the assistant.