pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Mackerel, to Collar
From Consult me, 1902
Serves 2
Garnish with fennel and parsley when served.
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
46Calories
3 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein2.9 g
Carbohydrates0.8 g
Fiber0.4 g
Sugars0.2 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol5.9 mg
Sodium24 mg
Potassium124 mg
Calcium31 mg
Iron1 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C17 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K205 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate19 mcg
Choline10 mg
Caffeine0 mg
Water251 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, to Collar. — Gut and slit the mackerel down the belly ; cut off the head ; take out the bones ; lay it on its back ; season with mace, nutmeg, pepper, salt, and a handful of parsley shred fine ; strew it over them ; roll tight, and tie them separately in cloths ; boil twenty minutes in vinegar, salt and water
Cook this with the app: pantry check, scaling, and the assistant.