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Broiled Salt Mackerel

Name: Broiled Salt Mackerel
Yield: 1 servings
Ingredients: the fish; brush it lightly with olive oil; squeeze half a lemon over it; a few sprigs of watercress; crisp red radishes

From The home cook book, 1905

Serves 1

A few sprigs of watercress or crisp red radishes go well with broiled mackerel.

Presented as published in 1905. 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

57Calories

6 gProtein

5 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories57 kcal

Protein5.7 g

Carbohydrates5.3 g

Fiber1.6 g

Sugars1.7 g

Total Fat2.1 g

Saturated Fat2.6 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol12 mg

Sodium31 mg

Potassium207 mg

Calcium24 mg

Iron0.6 mg

Magnesium13 mg

Phosphorus43 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C31 mg

Vitamin A8.5 mcg

Vitamin E0.3 mg

Vitamin K5 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate16 mcg

Choline19 mg

Caffeine0 mg

Water78 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 41. The excerpt below is the record exactly as published.

BROILED SALT MACKEREL Follow the directions for soaking given in the foregoing receipt. Wipe the fish dry, brush it Hghtly with oHve oil, lay it on the broiler with skin side up first, then broil quickly. Lay on a hot platter, squeeze half a lemon over it, and send it to the table at once. A few sprigs of watercress or crisp red radishes

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