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Mackerel Salad
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. 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
53Calories
4 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein3.5 g
Carbohydrates6.8 g
Fiber3.6 g
Sugars3.2 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol5.9 mg
Sodium3641 mg
Potassium120 mg
Calcium2.9 mg
Iron1.3 mg
Magnesium16 mg
Phosphorus58 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C3.3 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin K141 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate3.3 mcg
Choline19 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 61. The excerpt below is the record exactly as published.
MACKEREL SALAD. Take two boxes of mackerel, and mince fine, taking out all the bones and pieces of fat; cut into small pieces half a dozen medium-sized cucumber pickles
Cook this with the app: pantry check, scaling, and the assistant.