Broiled Spanish Mackerel (Baltimore Style)
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
374Calories
3 gProtein
23 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein3.3 g
Carbohydrates23 g
Fiber6.6 g
Sugars2.7 g
Total Fat34 g
Saturated Fat21 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.5 g
Omega-30.2 g
Cholesterol87 mg
Sodium10 mg
Potassium445 mg
Calcium126 mg
Iron2.5 mg
Magnesium50 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A283 mcg
Vitamin E1.3 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline16 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 20. The excerpt below is the record exactly as published.
Broiled Spanish Mackerel (Baltimore Style) Wash the mackerel and split in half. Sea- son the fish with pepper and salt and place on a well-greased broiler in a broiling oven (550° F.). Broil on both sides until ten- der. Place on a hot platter and sprinkle with cayenne and serve with a sauce made o'f three ta- b 1 e s p o ons melted butter and juice of lemon
Cook this with the app: pantry check, scaling, and the assistant.