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Fillets of Mackerel au Gratin
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
288Calories
22 gProtein
4 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein22 g
Carbohydrates4 g
Fiber0.9 g
Sugars0 g
Total Fat15 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Cholesterol35 mg
Sodium652 mg
Potassium511 mg
Calcium28 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus165 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C12 mg
Vitamin A14 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate24 mcg
Choline50 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 437. The excerpt below is the record exactly as published.
Fillets of Mackerel au Gratin. — Cut off the fillets from three fish, remove the belly part, skin them, and dust with salt. Sprinkle a little finely-chopped onion over a well- buttered oval gratin-dish, dust over a little dried parsley and 2 or 3 table-spoonfuls of finely-chopped mushro >ms, and pour in 4 table-spoonfuls each of white wine and brown sauce. Put in the fillets, dust over with a little fine herbs and breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.