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Mackerel a la Napolitaine
From Soyer's standard cookery, 1912
Serves 2
Increase sauce quantity if preferred.
Presented as published in 1912. 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
48Calories
5 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein5.1 g
Carbohydrates2.3 g
Fiber0 g
Sugars1.8 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Cholesterol12 mg
Sodium99 mg
Potassium125 mg
Calcium7 mg
Iron0.3 mg
Magnesium8.1 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.8 mg
Vitamin A7 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate1.3 mcg
Choline18 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 77. The excerpt below is the record exactly as published.
Mackerel a la Napolitaine. Take two very fresh filleted mackerel, place a line of fresh tarragon leaves on each fillet. Dust with pepper and salt to taste. Butter a bag thickly, put in the fillets of mackerel, and then on top of each pour gently a large tablespoonful of tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.