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Fresh Mackerel Fried
From Miss Corson's practical American cookery and household management, 1885
Serves 1
A lemon cut in quarters makes a nice garnish.
Presented as published in 1885. 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
174Calories
12 gProtein
15 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein12 g
Carbohydrates15 g
Fiber2.8 g
Sugars6.4 g
Total Fat7.8 g
Saturated Fat3.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol33 mg
Sodium54 mg
Potassium472 mg
Calcium59 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.6 mcg
Vitamin C24 mg
Vitamin A78 mcg
Vitamin E0.7 mg
Vitamin K146 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate43 mcg
Choline45 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 120. The excerpt below is the record exactly as published.
FRESH MACKEREL FRIEB. Have ready on the fire a dripping-pan containing hot fat half an inch deep ; have two or three medium-sized fresh mackerel drawn at the gills, but not split; wash them in cold salted water, dry them on a clean cloth, and score them to the bone on both sides, making the cuts about two inches apart ; season them with salt and pepper, and quickly brown them on both sides in the hot fat; while they are being fried, chop finely a small onion and about two table- FIS/I AND SHELLFISH (PO/SSOJV) 211 spoonfuls of parsley, and put them over the fish. When the fish are done, serve them on a hot platter with the parsley and onion, and a teaspoonful of melted butter
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