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Mackerel, to Pickle
From Consult me, 1902
Serves 1
They are fine eating.
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
631Calories
35 gProtein
37 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein35 g
Carbohydrates37 g
Fiber16 g
Sugars2.2 g
Total Fat39 g
Saturated Fat23 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.2 g
Cholesterol71 mg
Sodium9841 mg
Potassium874 mg
Calcium179 mg
Iron4.1 mg
Magnesium180 mg
Phosphorus347 mg
Zinc2.6 mg
Copper0.9 mg
Manganese2.2 mg
Vitamin D14 mcg
Vitamin C5.3 mg
Vitamin A32 mcg
Vitamin E1.5 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B126.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate60 mcg
Choline107 mg
Caffeine0 mg
Water110 g
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 Pickle.— Take six large mackerels, and cut them into round pieces. Take 1 oz. of beaten pepper, three nutmegs, a little mace, and a handful of salt
Cook this with the app: pantry check, scaling, and the assistant.