pescatariandairy-freenut-freesoy-free
Mackerel, to Boil Whole
From Consult me, 1902
Serves 1
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
358Calories
20 gProtein
45 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein20 g
Carbohydrates45 g
Fiber3.7 g
Sugars4.1 g
Total Fat10 g
Saturated Fat2.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol198 mg
Sodium546 mg
Potassium433 mg
Calcium182 mg
Iron5.8 mg
Magnesium53 mg
Phosphorus245 mg
Zinc2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C35 mg
Vitamin A192 mcg
Vitamin E1 mg
Vitamin K414 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate127 mcg
Choline176 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 303. The excerpt below is the record exactly as published.
MACKEREL, to Boil Whole. Wash them clean, cut off their heads, and pull out their roes at the neck end. Boil them in a little water ; bruise them with a spoon, beat up the yolk of an egg, a little nutmeg, a little lemon-peel cut fine, some thyme, some parsley boiled and chopped fine, a little salt and pepper, and a few crumbs of bread
Cook this with the app: pantry check, scaling, and the assistant.