Salt Mackerel
From My best 250 recipes, 1907
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
22Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.4 g
Carbohydrates6.9 g
Fiber0.3 g
Sugars2.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium103 mg
Calcium6 mg
Iron0.1 mg
Magnesium6 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 3. The excerpt below is the record exactly as published.
SALT MACKEREL Wash the fish, soak it overnight skin side up. Next morning dry, put it in a wire broiler, and broil, flesh side down, until a golden brown. Turn and broil the skin side quickly. Put on a heated platter, spread with butter that has been rubbed with an equal quantity of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.