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Mackerel en Mayonnaise
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
782Calories
2 gProtein
5 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein1.9 g
Carbohydrates4.9 g
Fiber0.4 g
Sugars0.8 g
Total Fat83 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat49 g
Omega-35.9 g
Cholesterol46 mg
Sodium1875 mg
Potassium245 mg
Calcium38 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A21 mcg
Vitamin E3.6 mg
Vitamin K214 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.9 mcg
Choline38 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 176. The excerpt below is the record exactly as published.
MACKEREL EN MAYONNAISE 2 medium-sized mackerel, cleaned 1 teaspoon peppercorns 14 cup water 1 teaspoon salt 14 cup cider vinegar Bit of bay leaf 14 cup tarragon vinegar : Mayonnaise (p. 490) 12 cloves Sliced cucumbers, lemon baskets Parsley
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