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Potted Mackerel
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
802Calories
93 gProtein
20 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories802 kcal
Protein93 g
Carbohydrates20 g
Fiber7.9 g
Sugars0.4 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat9.7 g
Omega-30.1 g
Cholesterol214 mg
Sodium56439 mg
Potassium2173 mg
Calcium325 mg
Iron8.5 mg
Magnesium186 mg
Phosphorus603 mg
Zinc3.7 mg
Copper0.6 mg
Manganese9.2 mg
Vitamin D41 mcg
Vitamin C15 mg
Vitamin A92 mcg
Vitamin E5.8 mg
Vitamin K21 mcg
Vitamin B61.6 mg
Vitamin B1220 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2 mg
Niacin (B3)39 mg
Folate18 mcg
Choline310 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 172. The excerpt below is the record exactly as published.
Potted Mackerel One dozen small mackerel, half cup salt, half ounce ground cloves, half ounce ground allspice, cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.