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Broiled Spanish Mackerel
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
35Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein4.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol19 mg
Sodium15 mg
Potassium112 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium8.3 mg
Phosphorus51 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0.4 mg
Vitamin A9.8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.3 mcg
Choline13 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 94. The excerpt below is the record exactly as published.
Broiled Spanish Mackerel Grilled Guinea Chicken Candied Sweet Potatoes Baked Eggplant Cold Asparagus, Vinaigrette Devilled Cheese Macedoine of Fruits Coffee *Brotled Spanish Mackerel—Split a good-sized Spanish mackerel down the back, clean and wipe as dry as possible, leaving the head and tail on or off, as desired. Sprinkle well with salt and pepper. Rub the wire broiler with Crisco
Cook this with the app: pantry check, scaling, and the assistant.