Salt Mackerel
From A Little Cook-Book for a Little Girl, 1905
Soaking helps reduce saltiness.
Presented as published in 1905. 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
232Calories
11 gProtein
34 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein11 g
Carbohydrates34 g
Fiber2.9 g
Sugars19 g
Total Fat6.2 g
Saturated Fat3.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium443 mg
Potassium625 mg
Calcium347 mg
Iron1 mg
Magnesium44 mg
Phosphorus305 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A207 mcg
Vitamin E0.2 mg
Vitamin K34 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate55 mcg
Choline9.4 mg
Caffeine0 mg
Water339 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 7. The excerpt below is the record exactly as published.
Salt Mackerel This was a dish Margaret's grandmother liked so much that they had it every little wrhile, even though it was old-fashioned. Put the mackerel into a large pan of cold 32 A LITTLE COOK BOOK water with the skin up, and soak it all one after- noon and night, changing the water four times. In the morning put it in a pan on the fire with enough water to cover it, and drop in a slice of onion, minced fine, a teaspoonful of vinegar, and a sprig of parsley. Simmer it twenty minutes, — that is, let it just bubble slowly, — and while it is cooking make a cup of white sauce
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