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Broiled Mackerel
From The household (of the Detroit free press), 1886
Serves 1
Serve with fennel sauce, parsley, and butter.
Presented as published in 1886. 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
40Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Cholesterol12 mg
Sodium22 mg
Potassium102 mg
Calcium5.8 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A4.8 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate0.5 mcg
Choline17 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 400. The excerpt below is the record exactly as published.
BROILED MACKEREL. Cut a slit in the back that it may be thoroughly done. Lay it on a clean gridiron, having greased the bars, over a clear but rather slow fire. Sprinkle pepper and salt over them. When thoroughly done on both sides take them up on a very hot dish. Rub a bit of butter over 476 FISH. the fish, and put inside a little fennel and parsley
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