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Mackerel
From Cookery for every household, 1914
Serves 2
Dish up carefully, pouring the sauce over. Herring may be prepared in the same way.
Presented as published in 1914. 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
99Calories
5 gProtein
2 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein5.4 g
Carbohydrates1.5 g
Fiber0.4 g
Sugars0.7 g
Total Fat7.8 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol27 mg
Sodium112 mg
Potassium162 mg
Calcium11 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C2.1 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate1.2 mcg
Choline18 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1003. The excerpt below is the record exactly as published.
Mackerel Take two fresh mackerel, remove the head and fins, cut them open, and take out the backbone. Brush the fish over with melted butter, season them with pepper, salt, a little mixed herbs finely powdered, and J tea-spoonful chopped shallot. Place one fish on the top of the other, the open sides together, and slip them into a well-greased paper bag. Add 2 table-spoonfuls tomato sauce or tomato ketchup
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