Salt Mackerel
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
1576Calories
84 gProtein
0 gCarbs
136 gFat
Full nutrition (34 nutrients)
Calories1576 kcal
Protein84 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat136 g
Saturated Fat46 g
Monounsaturated Fat44 g
Polyunsaturated Fat29 g
Omega-30.1 g
Cholesterol489 mg
Sodium20188 mg
Potassium2365 mg
Calcium306 mg
Iron6.4 mg
Magnesium273 mg
Phosphorus1159 mg
Zinc5 mg
Copper0.5 mg
Manganese0 mg
Vitamin D114 mcg
Vitamin C0 mg
Vitamin A397 mcg
Vitamin E11 mg
Vitamin K37 mcg
Vitamin B61.9 mg
Vitamin B1254 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)15 mg
Folate69 mcg
Choline468 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 31. The excerpt below is the record exactly as published.
fat salt mackerel weigh- ing at least a pound; soak over night in a pan of cold water, skin side up so that the salt falls out ; change the water in the morning. Drain well and put on the fire in cold water; when it boils drain thoroughly and gently remove the backbone. Pour over and in the mackerel two tablespoonfuls of nicely browned melted butter
Cook this with the app: pantry check, scaling, and the assistant.