pescatariandairy-freenut-freesoy-free
Fillets of Mackerel
From Modern cookery, in all its branches, 1884
Serves 1
Ensure fish is free from bones before cooking.
Presented as published in 1884. 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
721Calories
45 gProtein
83 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein45 g
Carbohydrates83 g
Fiber5.9 g
Sugars7.3 g
Total Fat22 g
Saturated Fat6.5 g
Monounsaturated Fat7 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol408 mg
Sodium2726 mg
Potassium720 mg
Calcium292 mg
Iron8.5 mg
Magnesium88 mg
Phosphorus504 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D8.8 mcg
Vitamin C4.7 mg
Vitamin A186 mcg
Vitamin E2.1 mg
Vitamin K56 mcg
Vitamin B60.6 mg
Vitamin B124.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate191 mcg
Choline362 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 91. The excerpt below is the record exactly as published.
FILLETS OF MACKEREL. ( Fried or Broiled.') Take off the flesh quite whole on either side, from three fine mackerel, which have been opened and properly cleaned ; let it be entirely free from bone, dry it well in a cloth, then divide each part in two, and dip them into the beaten yolks of a couple of eggs, sea- soned with salt and white pepper, or cayenne ; cover them equally with fine dry crumbs of bread
Cook this with the app: pantry check, scaling, and the assistant.