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Pickled Mackerel
From A year's cookery, 1880
Serves 2
Mackerel should be turned in the liquor daily and can keep for a week in a cool place.
Presented as published in 1880. 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
731Calories
92 gProtein
3 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein92 g
Carbohydrates2.7 g
Fiber0.5 g
Sugars1.2 g
Total Fat36 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat8.8 g
Cholesterol213 mg
Sodium392 mg
Potassium1893 mg
Calcium113 mg
Iron5.6 mg
Magnesium131 mg
Phosphorus577 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D41 mcg
Vitamin C10 mg
Vitamin A87 mcg
Vitamin E4.5 mg
Vitamin K0.6 mcg
Vitamin B61.6 mg
Vitamin B1220 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)38 mg
Folate15 mcg
Choline305 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 246. The excerpt below is the record exactly as published.
Pickled Mackerel. — The mackerel should be pickled at once. Cut the heads and tails off the fish, clean them, and be careful to remove the brown substance which sticks to the backbone near the head, as this may make the fish taste bitter. Loosen the backbone by pressing it with the thumb and finger of the right hand whilst holding the mackerel in the left hand, and take the bone out whole. Divide the flesh and the _ roe into neat pieces convenient for serving. Take a stone jar, put in a few pieces of fish, then season with pepper and salt, pour vinegar over, and add a shalot and a bay-leaf
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