Soused Mackerel
From The book of plain cooking, 1904
Let the mackerel cool in the liquor, then serve cold.
Presented as published in 1904. 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
64Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein2.6 g
Carbohydrates16 g
Fiber6.5 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5.1 mg
Potassium335 mg
Calcium115 mg
Iron2.6 mg
Magnesium43 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A8.3 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.2 mcg
Choline2.8 mg
Caffeine0 mg
Water3.2 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 6. The excerpt below is the record exactly as published.
Soused Mackerel Be sure the fish are thoroughly well cleaned, then place them in a pie-dish with vinegar and water, mixed spice, a bay leaf, pepper, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.