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Broiled Mackerel
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.2 g
Carbohydrates3.5 g
Fiber0.2 g
Sugars1.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3541 mg
Potassium52 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium3.1 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 7. The excerpt below is the record exactly as published.
BROILED MACKEREL — Draw and wash the mackerel. Cut off heads and rub over with salt and leave for an hour. Rub a gridiron with olive oil, lay the mackerel on it and broil over a charcoal fire. Place some chopped parsley and onions on a hot dish, with the hot fish, squeezing over the mackerel a little lemon juice. Serve hot. 17 i8 FISH BROILED MACKEREL, WITH BLACK BUTTER— Take some mackerel
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