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Mackerel, with fine Herbs
From Cassell's dictionary of cookery, 1892
Serves 1
Time: fifteen to twenty minutes.
Presented as published in 1892. 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
175Calories
14 gProtein
22 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories175 kcal
Protein14 g
Carbohydrates22 g
Fiber4.8 g
Sugars10 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.1 g
Cholesterol24 mg
Sodium219 mg
Potassium653 mg
Calcium60 mg
Iron2.3 mg
Magnesium45 mg
Phosphorus160 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.6 mcg
Vitamin C11 mg
Vitamin A9.5 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate46 mcg
Choline55 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 882. The excerpt below is the record exactly as published.
Mackerel, with fine Herbs.— Rub butter over a baking-tin, and cover the bottom with a mince of fine herbs, about a dozen small mushrooms, four shallots, and a little parsley, which shoidd be first fried and seasoned with pejDper and salt. Lay the fish neatly trimmed on the herbs, and cover with fine bread-crumbs ; moisten with a little good gravy, or white wine, and put lastly some bits of butter over the crumbs. Bake in a gentle oven, and serve bro-mied with a salamander ; squeeze a little lemon- juice over. Time, fifteen to twenty minutes. Probable cost, 4d. to Gd. each. Two mackerel
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