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Mackerel (as cooked in the Tyrol)
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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
227Calories
19 gProtein
9 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein19 g
Carbohydrates8.7 g
Fiber0 g
Sugars3.8 g
Total Fat12 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Cholesterol31 mg
Sodium383 mg
Potassium468 mg
Calcium21 mg
Iron1.2 mg
Magnesium25 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C1.5 mg
Vitamin A12 mcg
Vitamin E1.5 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate13 mcg
Choline55 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 20. The excerpt below is the record exactly as published.
MACKEREL (as cooked in the Tyrol). Wash and dry 2 fresh mackerel, put in a sauce- pan with salt, pepper, nutmeg, parsley, and chopped onion, and 2 tablespoonfuls of cider. Cover and cook j^ hour, add i cup of veal broth, thickened with flour and butter, the yolk of an egg, and a tablespoonful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.