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Roes, Mackerel, in Cases
From Cassell's dictionary of cookery, 1892
Serves 1
This will only make a small dish; increase quantities for larger servings.
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
237Calories
30 gProtein
0 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein30 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat3.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.9 g
Cholesterol71 mg
Sodium129 mg
Potassium609 mg
Calcium35 mg
Iron1.7 mg
Magnesium42 mg
Phosphorus188 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D14 mcg
Vitamin C3 mg
Vitamin A29 mcg
Vitamin E1.5 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B126.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate3 mcg
Choline100 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1590. The excerpt below is the record exactly as published.
Roes, Mackerel, in Cases.— Take six very fresh soft-roed mackerel. Broil them till well done, then take the roes from them, and put them into small cases with parsley chopped fine, a little rasjjed crust of bread, salt, pepper, and a little butter
Cook this with the app: pantry check, scaling, and the assistant.