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Salt Mackerel
From The new practical housekeeping, 1890
Serves 4
For baked mackerel, lay in a shallow pan, cover with water, and bake for twelve to fifteen minutes.
Presented as published in 1890. 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
46Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein4.4 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol96 mg
Sodium43 mg
Potassium61 mg
Calcium18 mg
Iron0.5 mg
Magnesium5.5 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline78 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 207. The excerpt below is the record exactly as published.
Salt Mackerel. — Take mackerel from the salt, w|ish carefully, and lay them inside downward in a pan of cold water for twelve to fifteen hours ; change the water frequently, and if wanted sooner the fish may be soaked m sweet or sour milk — it will freshen in half the time. Scrape clean, and for Boiled Mackerel wrap in a cloth and simmer fifteen minutes; it will be almost done when the water reaches boiling point ; remove, lay on it two hard-boiled e^gs
Cook this with the app: pantry check, scaling, and the assistant.