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Mackerel, Soused
From Consult me, 1902
Serves 2
Herrings, sprats, or any other cheap fish can be done in the same manner.
Presented as published in 1902. 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
436Calories
51 gProtein
5 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein51 g
Carbohydrates4.5 g
Fiber1.3 g
Sugars2.2 g
Total Fat20 g
Saturated Fat5.6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat4.9 g
Cholesterol118 mg
Sodium407 mg
Potassium1100 mg
Calcium80 mg
Iron3.2 mg
Magnesium77 mg
Phosphorus332 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D23 mcg
Vitamin C7 mg
Vitamin A48 mcg
Vitamin E2.5 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B1211 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)21 mg
Folate15 mcg
Choline171 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 304. The excerpt below is the record exactly as published.
MACKEREL, Soused.— Put together heads and tails in an earthen dish or pan. Season with chopped onions, black pepper, a pinch of allspice, and salt ; add vinegar and water
Cook this with the app: pantry check, scaling, and the assistant.