pescatariannut-freeegg-freesoy-free
Roes, Mackerel, Timballe of
From Cassell's dictionary of cookery, 1892
Serves 1
This dish is esteemed by epicures; serves well for grand dinners.
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
337Calories
41 gProtein
2 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein41 g
Carbohydrates2.5 g
Fiber0 g
Sugars1.6 g
Total Fat17 g
Saturated Fat5 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol96 mg
Sodium226 mg
Potassium861 mg
Calcium85 mg
Iron2.4 mg
Magnesium60 mg
Phosphorus283 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D18 mcg
Vitamin C4 mg
Vitamin A63 mcg
Vitamin E2 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B129 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate7 mcg
Choline134 mg
Caffeine0 mg
Water165 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, Timballe of (a la Sefton). — Take the soft roes of four large mackerel. Do not wash the fish, for the roes would then turn black and soft. Put the roes in melted butter, without any salt ; cover them M-ith the butter, and either bake them in the oven, or let them sweat on a stove. Take c^tre not to break them. When they are done, lay them on a sheet of white paper to drain ; dust a little salt over them, and cut them into small dice as neatly as possible. Put these into petits pates, which keep hot, and make the following- sauce, which is to be put afterwards into the pates : — Take two spoonfuls of bechamel, add a small bit of butter with pepper and salt. Refine this sauce with some thick cream
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