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Salted Mackerel
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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
302Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories302 kcal
Protein0 g
Carbohydrates75 g
Fiber0 g
Sugars75 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29347 mg
Potassium28 mg
Calcium37 mg
Iron0.5 mg
Magnesium5.4 mg
Phosphorus0.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 443. The excerpt below is the record exactly as published.
Salted Mackerel. — Select some freshly-caught Mackerel, and slit them down the back to remove the guts, livers, roes, and gills, taking great care not to burst the gall, and wipe them well both inside and out. In the meantime, put Jgall. of cold water into a deep pan, and add lib. of salt, Joz. of saltpetre, and Jib. of coarse sugar
Cook this with the app: pantry check, scaling, and the assistant.