pescatariangluten-freedairy-freenut-freesoy-free

Boiled Salt Mackerel

Name: Boiled Salt Mackerel
Yield: 1 servings
Ingredients: a piece of salt mackerel; two hard-boiled eggs

From Temperance cook book, 1887

Serves 1

Boiling salt fish hardens it.

Presented as published in 1887. 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

195Calories

18 gProtein

1 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories195 kcal

Protein18 g

Carbohydrates1.1 g

Fiber0 g

Sugars1.1 g

Total Fat13 g

Saturated Fat3.8 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.9 g

Cholesterol385 mg

Sodium146 mg

Potassium228 mg

Calcium56 mg

Iron1.5 mg

Magnesium17 mg

Phosphorus203 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D4.5 mcg

Vitamin C0.5 mg

Vitamin A154 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.1 mg

Folate45 mcg

Choline311 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 14. The excerpt below is the record exactly as published.

BOILED SALT MACKEREL. After freshening, wrap in a cloth and simmer for fifteen min- utes; remove, lay on it two hard-boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.