Broiled Spanish Mackerel

Name: Broiled Spanish Mackerel
Ingredients: Cut a fish down the middle; two yolks of eggs; an equal bulk of olive oil; dip the pieces of fish into this and then into breadcrumbs

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

143Calories

13 gProtein

1 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories143 kcal

Protein13 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.4 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium142 mg

Potassium138 mg

Calcium56 mg

Iron1.8 mg

Magnesium12 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water76 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 Spanish Mackerel. Cut a fish down the middle to take out all the bones and then cut again in halves ; dry the pieces on a cloth, and sprinkle with salt and pepper. Place two yolks of eggs in a basin and mix them with an equal bulk of olive oil, dip the pieces of fish into this and then into breadcrumbs

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