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Mackerel, Caveach
From Cassell's dictionary of cookery, 1892
Serves 1
Keeps for six months. Time: 10 minutes to fry.
Presented as published in 1892. 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
1100Calories
44 gProtein
101 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories1100 kcal
Protein44 g
Carbohydrates101 g
Fiber40 g
Sugars0.6 g
Total Fat67 g
Saturated Fat26 g
Monounsaturated Fat41 g
Polyunsaturated Fat12 g
Omega-30.2 g
Cholesterol71 mg
Sodium22257 mg
Potassium1735 mg
Calcium579 mg
Iron26 mg
Magnesium362 mg
Phosphorus428 mg
Zinc5.2 mg
Copper4.4 mg
Manganese6.4 mg
Vitamin D14 mcg
Vitamin C35 mg
Vitamin A97 mcg
Vitamin E1.8 mg
Vitamin K47 mcg
Vitamin B60.8 mg
Vitamin B126.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)15 mg
Folate133 mcg
Choline105 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 880. The excerpt below is the record exactly as published.
Mackerel, Caveach.. — Divide large fresh fish, -after being well cleansed and dried in a cloth, into five pieces, and rub each piece with spice as follows :— Pound an ounce of black pepper and six blades of mace, mix them when pounded with two ounces of salt, and half an ounce of grated nutmeg. Use all the above spices for six fish, rubbing weU in, that every piece may be thoroughly seasoned with spice, then fry in oil. Drain, and put the fish neatly into a jar, which fill with good vinegar, adding clarified butter or oil
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