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Mackerel with Vinegar
From The home cook book, 1905
Serves 4
A Jewish dish.
Presented as published in 1905. 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
21Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein1.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium8.3 mg
Potassium27 mg
Calcium6.8 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus10 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.1 mcg
Choline4.2 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 36. The excerpt below is the record exactly as published.
MACKEREL WITH VINEGAR A JEWISH DISH Cut off the heads and tails of the mackerel, clean and wash them. Lay in an earthen baking dish, adding whole pepper, cloves, allspice, and bay leaves to your taste in season- ing, and pouring over the fish equal quantities of water and vinegar almost to cover
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