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Boiled Salt Mackerel with Shirred Butter
From The Swedish, French, American cook book, 1918
Serves 3
Serve with scooped-out boiled potatoes for breakfast.
Presented as published in 1918. 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
528Calories
2 gProtein
0 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein2.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat59 g
Saturated Fat36 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol158 mg
Sodium15 mg
Potassium51 mg
Calcium19 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0.2 mg
Vitamin A492 mcg
Vitamin E1.7 mg
Vitamin K5 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate2.3 mcg
Choline19 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 104. The excerpt below is the record exactly as published.
Boiled Salt Mackerel with Shirred Butter Maquereau sale et houilli, au Beurre Wash a salt mackerel well; leave in cold water overnight; then put it in a pan with some water, pepper, and bay leaves; let simmer for about ten minutes. When done lift from pan carefully; put it on a platter; pour over the fish a cup of melted butter that has been flavored with lemon juice and some chopped parsley
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