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Salt Mackerel a la Fernandina

Name: Salt Mackerel a la Fernandina
Yield: 1 servings
Ingredients: After soaking salt mackerel; 1 kitchen spoon of melted butter; 2 sprigs finely chopped parsley; a dash of thringarian pepper; a few sweet Spanish peppers

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

227Calories

6 gProtein

2 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories227 kcal

Protein5.6 g

Carbohydrates1.9 g

Fiber0.4 g

Sugars0.9 g

Total Fat22 g

Saturated Fat13 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol66 mg

Sodium27 mg

Potassium180 mg

Calcium20 mg

Iron0.7 mg

Magnesium14 mg

Phosphorus47 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C29 mg

Vitamin A203 mcg

Vitamin E1 mg

Vitamin K70 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.4 mg

Folate21 mcg

Choline24 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 26. The excerpt below is the record exactly as published.

Salt Mackerel a la Femandina. After soaking salt mackerel 12 hours parboil in 2 waters. Saute in chafing dish, with 1 kitchen spoon of melted butter, 2 sprigs finely chopped parsley and a dash of thringarian pepper ; also a few sweet Spanish peppers

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