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Salt Mackerel Broiled
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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
136Calories
5 gProtein
0 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein5.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat7.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol41 mg
Sodium23 mg
Potassium105 mg
Calcium9 mg
Iron0.3 mg
Magnesium7.3 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A97 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate0.9 mcg
Choline19 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 308. The excerpt below is the record exactly as published.
a spoonful of melted butter over it. Mackerel put in water to freshen will hardly keep cweet twelve hours unless ice water be used or the vessel set in the refrigerator. It should remain in water at least twenty-four hours, and be changed once or twice. After that if any are wanted to broil, they should be hung up to dry one meal ahead. 1044— Salt Mackerel Broiled
Cook this with the app: pantry check, scaling, and the assistant.