Broiled Mackerel, Normandy Sauce

Name: Broiled Mackerel, Normandy Sauce
Ingredients: Clean and marinade some mackerel; a slice of onion; a few sprigs of parsley; as much maitre d'hotel butter as they will hold

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

61Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories61 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7.1 mg

Potassium230 mg

Calcium37 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A8.4 mcg

Vitamin E0 mg

Vitamin K33 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate32 mcg

Choline9.4 mg

Caffeine0 mg

Water135 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 16. The excerpt below is the record exactly as published.

Broiled Mackerel, Normandy Sauce. Clean and marinade some mackerel in oil, a slice of onion and a few sprigs of parsley. The roes must not be take out. Fill them up with as much maitre d'hotel butter as they will hold

Cook this with the app: pantry check, scaling, and the assistant.