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Boiled Salt Mackerel
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. E. D. Kelley, Winnetka.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 162. The excerpt below is the record exactly as published.
BOILED SALT MACKEREL.— Soak the mackerel over night. Boil in a napkin in clear water, drain, and lay it on a dish with a garnish of parsley. Make a sauce of melted butter, and serve with boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.