pescatariangluten-freedairy-freenut-freesoy-freeshellfish-free
Mackerel Sauce
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
612Calories
23 gProtein
31 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein23 g
Carbohydrates31 g
Fiber1.1 g
Sugars10 g
Total Fat44 g
Saturated Fat12 g
Monounsaturated Fat18 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol387 mg
Sodium3412 mg
Potassium542 mg
Calcium343 mg
Iron3.1 mg
Magnesium50 mg
Phosphorus441 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D5 mcg
Vitamin C2.4 mg
Vitamin A485 mcg
Vitamin E2 mg
Vitamin K5.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.6 mg
Folate76 mcg
Choline330 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 39. The excerpt below is the record exactly as published.
Mackerel Sauce. Two mackerel roes, 3 tablespoonfuls water, 2 yolk eggs, 1 teaspoonful salt, \ teaspoonful pepper, 1 teaspoc chopped fennel, f pint white sauce
Cook this with the app: pantry check, scaling, and the assistant.