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Broiled Mackerel
From Cookery and housekeeping, 1882
Serves 1
Let it stand for a few minutes before serving.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 46. The excerpt below is the record exactly as published.
Broiled Mackerel (Fresh), Clean the mackerel, wash, and wipe ary. Split it open, so that when laid flat the backbone will be in SOLE. 109 the middle. Sprinkle lightly with salt
Cook this with the app: pantry check, scaling, and the assistant.