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Broiled Spanish Mackerel
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
773Calories
100 gProtein
1 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories773 kcal
Protein100 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol717 mg
Sodium410 mg
Potassium2161 mg
Calcium106 mg
Iron3.7 mg
Magnesium162 mg
Phosphorus1128 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D35 mcg
Vitamin C7.3 mg
Vitamin A337 mcg
Vitamin E4.2 mg
Vitamin K0.8 mcg
Vitamin B62 mg
Vitamin B1212 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate52 mcg
Choline523 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 436. The excerpt below is the record exactly as published.
Broiled Spanish Mackerel.— (1) Tl.is fish is very much scarcer than the common Mackerel, and can be cooked in the usual way, but is generally prepared as follows: Cut a fish weighing about lib. down the middle to take out all the bones, and then again into halves; dry the pieces well on a cloth, and sprinkle them over with salt and pepper. Sauces, <tc., referred to, see under their special heads. 3 u 2 900 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Mackerel — continued. Put two yolks of eggs into a basin, and mix them up with an equal bulk of olive oil ; dip the pieces of fish in this and then into breadcrumbs
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