gluten-freenut-freeegg-freesoy-free
Broiled Salt Mackerel
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
20Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol5.9 mg
Sodium11 mg
Potassium51 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.3 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0.3 mcg
Choline8.4 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 124. The excerpt below is the record exactly as published.
Broiled Salt Mackerel Wash and soak the fish in cold water for twelve or fourteen hours. This amount of soaking will make it sodden ; hang it up by the head to drip for eight or ten hours before cooking. Wipe it clean and heat the gridiron on a bed of live coals (wood coals are the best) ; then grease it well with a piece of salt pork or bacon ; lay the fish on the gridiron, skin side uppermost. Broil brown; turn carefully; separate with a knife any part of it which sticks to the gridiron, and brown the other side. When cooked, take it up carefully, put it in a hot dish, skin side down, distribute small lumps of butter on its upper side, sprinkle with pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.