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Mackerel Broiled Whole
From Modern cookery, in all its branches, 1884
Serves 1
A cold Mditre d' Hotel sauce can be added before serving.
Presented as published in 1884. 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
40Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Cholesterol12 mg
Sodium22 mg
Potassium102 mg
Calcium5.8 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A4.8 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate0.5 mcg
Choline17 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 92. The excerpt below is the record exactly as published.
MACKEREL BROILED WHOLE. (An excellent Receipt.) Empty and cleanse perfectly a fine and very fresh mackerel, but without opening it more than is needful ; dry it well, either in a cloth or by hanging it in a cool air until it is stiff ; make with a sharp knife a deep incision the whole length of the fish on either side of the back bone, and about half an inch from it, and with a feather put in a little cayenne and fine salt, mixed with a few drops of good salad oil or clarified butter
Cook this with the app: pantry check, scaling, and the assistant.