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Salt Mackerel
From Kirmess cook book, 1907
Serves 2
A savory dish.
Presented as published in 1907. 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
20Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol5.9 mg
Sodium11 mg
Potassium51 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.3 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0.3 mcg
Choline8.4 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 32. The excerpt below is the record exactly as published.
SALT MACKEREL. John Chamberlain, Washington. Take your mackerel — one, or as many as you may require — and let them soak for forty-eight hours, chang- ing the water but once. Place the fish in a pan, which must be large enough to hold them so easily that one will not lap over another. Then cover them with the richest cream procurable
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