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Mackerel (Pickled, called Caveach)
From The white ribbon cook book, 1894
Serves 1
Can be preserved for months.
Presented as published in 1894. 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
625Calories
37 gProtein
56 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein37 g
Carbohydrates56 g
Fiber24 g
Sugars2.2 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat6 g
Polyunsaturated Fat4.1 g
Omega-30.2 g
Cholesterol71 mg
Sodium9898 mg
Potassium1367 mg
Calcium384 mg
Iron8.5 mg
Magnesium234 mg
Phosphorus360 mg
Zinc2.9 mg
Copper1.1 mg
Manganese17 mg
Vitamin D14 mcg
Vitamin C4.5 mg
Vitamin A40 mcg
Vitamin E3.6 mg
Vitamin K75 mcg
Vitamin B60.7 mg
Vitamin B126.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)14 mg
Folate51 mcg
Choline115 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 14. The excerpt below is the record exactly as published.
Mackerel (Pickled, called Caveach)— Six mackerel,! oz, of pepper, 2 nutmegs, a. little mace, 4 cloves, 1 handful of salt. Clean and divide them : then cut each side into three, or, leaving them undivided, cut each fish into five or six pieces. To six large mackerel, take nearly an ounce of pepper, 2 nutmegs, a little mace
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