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Mackerel Roe, Sauce of
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 10 minutes to boil.
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
47Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein3.9 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat3.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Cholesterol98 mg
Sodium15 mg
Potassium60 mg
Calcium14 mg
Iron0.4 mg
Magnesium3.9 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0.3 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate13 mcg
Choline78 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 881. The excerpt below is the record exactly as published.
Mackerel Roe, Sauce of.— Get roes from the male fish (soft ones). Boil two or thi-ee for ten minutes in water, then pound them with the yolks of two eggs. Have ready some fennel sauce, or parsley and butter, into which stir the mackerel roe, adding a little walnut ketchup, pepper, salt, and vinegar
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