pescatariannut-freeegg-freesoy-free
Mackerel Stewed with Wine
From Modern cookery, in all its branches, 1884
Serves 1
Port wine and lemon juice can be substituted for claret.
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
676Calories
11 gProtein
23 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories676 kcal
Protein11 g
Carbohydrates23 g
Fiber0.1 g
Sugars0 g
Total Fat50 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1 g
Cholesterol156 mg
Sodium49 mg
Potassium219 mg
Calcium21 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.6 mcg
Vitamin C1.1 mg
Vitamin A9.7 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate5.5 mcg
Choline33 mg
Caffeine0 mg
Water655 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 92. The excerpt below is the record exactly as published.
MACKEREL STEWED WITH WINE. ( Very good.) Work very smoothly together a large teaspoonful of flour with two ounces of butter, put them into a stewpan, and stir or shake them round over the fire until the butter is dissolved ; add a quarter of a teaspoonful of mace, twice as much salt, and some cayenne ; pour in by slow degrees three glasses of claret ; and when the sauce boils, lay in a couple of fine mackerel
Cook this with the app: pantry check, scaling, and the assistant.