Charcoaled Mullet
From Seafood cookery from Carteret County kitchens, 1900
A mixture of butter, lemon juice and vinegar makes a good basting sauce.
Presented as published in 1900. 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
531Calories
88 gProtein
0 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories531 kcal
Protein88 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.1 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3.2 g
Cholesterol222 mg
Sodium295 mg
Potassium1619 mg
Calcium186 mg
Iron4.6 mg
Magnesium132 mg
Phosphorus1002 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C5.4 mg
Vitamin A168 mcg
Vitamin E4.5 mg
Vitamin K0.5 mcg
Vitamin B61.9 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)24 mg
Folate41 mcg
Choline318 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 18. The excerpt below is the record exactly as published.
CHARCOALED MULLET Mullets weighing 1 to 14% pounds apiece are best for charcoaling. Split mullet down back, leave backbone in on one side. Place on boards flesh side up. Sprinkle heavily with salt.
Cook this with the app: pantry check, scaling, and the assistant.