pescatariannut-freeegg-freesoy-free
Breakfast Mackerel
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
498Calories
19 gProtein
97 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories498 kcal
Protein19 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat3.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Cholesterol12 mg
Sodium24 mg
Potassium272 mg
Calcium30 mg
Iron7.3 mg
Magnesium40 mg
Phosphorus167 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A4.8 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate201 mcg
Choline17 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 11. The excerpt below is the record exactly as published.
Breakfast riackerel. — Soak the fish over night, next morning put in a skillet in cold water. Let come to a boil and pour off" water, add more and let come to a scald ; take up, spread over with butter, dredge with flour
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