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Broiled Fresh Mackerel
From The Cook County cook book, 1912
Serves 1
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
Nutrition per serving
49Calories
6 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein5.8 g
Carbohydrates1.6 g
Fiber0.8 g
Sugars0.2 g
Total Fat2.2 g
Saturated Fat4.4 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol12 mg
Sodium36 mg
Potassium240 mg
Calcium40 mg
Iron1.8 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C34 mg
Vitamin A110 mcg
Vitamin E0.4 mg
Vitamin K410 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate39 mcg
Choline20 mg
Caffeine0 mg
Water39 g
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.
BROILED FRESH MACKEREL.— Draw wash and cut off the head of a mackerel. Rub over with salt, and let stand for 1 hr. Rub a gridiron with ko-nut or olive oil, lay on the mackerel and broil over a clear fire. Garnish dish with parsley
Cook this with the app: pantry check, scaling, and the assistant.