pescatariannut-freeegg-freesoy-free
Fresh Spanish Mackerel a l'Allemande
From The Swedish, French, American cook book, 1918
Serves 1
Serve very hot for dinner or luncheon.
Presented as published in 1918. 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
396Calories
25 gProtein
30 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein25 g
Carbohydrates30 g
Fiber0 g
Sugars24 g
Total Fat30 g
Saturated Fat9.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol108 mg
Sodium403 mg
Potassium924 mg
Calcium614 mg
Iron1 mg
Magnesium74 mg
Phosphorus555 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D8.1 mcg
Vitamin C0.8 mg
Vitamin A163 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B124.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.2 mg
Folate14 mcg
Choline114 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 104. The excerpt below is the record exactly as published.
Fresh Spanish Mackerel a 1 ’Allemande Maquereau Espagnol frais a V Allemande Select nice small mackerel; tie up in curved shape; put in a pan with two cups milk and a little salt and pepper; let simmer slowly, until done. In the meantime, cook all together some little shallots, little scooped-out marbles of potatoes, and small button mush¬ rooms. When the mackerel is done, put a large tablespoon of 72 THE SWEDISH, FRENCH butter in a saucepan and a heaping spoonful of flour; stir until well mixed; add the milk from the mackerel; beat the sauce until nice and creamy; flavor with some wine and some of the mushroom juice, pepper, salt, and two spoonfuls sherry
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.