Soused Mackerel
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Keep in a cool place.
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
196Calories
3 gProtein
31 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein2.6 g
Carbohydrates31 g
Fiber6.6 g
Sugars3.6 g
Total Fat5.6 g
Saturated Fat2.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium28026 mg
Potassium308 mg
Calcium337 mg
Iron9.1 mg
Magnesium64 mg
Phosphorus62 mg
Zinc1.2 mg
Copper0.3 mg
Manganese7.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A5.8 mcg
Vitamin E0.9 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate11 mcg
Choline9.3 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 44. The excerpt below is the record exactly as published.
SOUSED mackerel can easily be pre- pared at home and is a great im- provement on the canned variety. Clean and skin half a dozen small mack- erel. Cut into convenient pieces and remove all the larger bones. Pack the fish in a stoneware, not earthenware, jar. Sprinkle with a quarter of a cupful of salt, a saltspoonful of paprika, half a cupful of whole mixed spices, cloves, peppercorns, and allspice in about equal quantities. Cover with vinegar.
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