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Mackerel Salad
From The encyclopaedia of practical cookery, 1892
Serves 1
Can be garnished with hard-boiled eggs and anchovies.
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
460Calories
16 gProtein
23 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein16 g
Carbohydrates23 g
Fiber7.7 g
Sugars0 g
Total Fat33 g
Saturated Fat2.5 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.3 g
Cholesterol0 mg
Sodium72 mg
Potassium483 mg
Calcium175 mg
Iron2.7 mg
Magnesium168 mg
Phosphorus333 mg
Zinc1.9 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)3 mg
Folate14 mcg
Choline1.9 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 441. The excerpt below is the record exactly as published.
Mackerel Salad. — (1) Clean and wash three Mackerel, put them in a saucepan of boiling water, and boil until tender. Drain the fish, leave them till cold, then cut off the heads and separate the flesh from the bones, arranging the fillets of fish tastefully on a dish. Blanch and skin Mb. of almonds, put them in a mortar with three peeled cloves of garlic, and pound. Remove the crust from half a penny French roll, and soak the crumb in water ; then squeeze it well, put it in with the almonds and garlic, and pound the whole together until quite smooth ; mix in 1 wine- glassful of vinegar
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Cook this with the app: pantry check, scaling, and the assistant.