Soused Mackerel
From A bill of fare for every day in the year ..., 1892
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
99Calories
2 gProtein
13 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein1.7 g
Carbohydrates13 g
Fiber4.5 g
Sugars4.6 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium450 mg
Potassium226 mg
Calcium73 mg
Iron1.2 mg
Magnesium27 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0.6 mcg
Vitamin E0.5 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate21 mcg
Choline8.5 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 57. The excerpt below is the record exactly as published.
Soused Mackerel. Bread and with Cream. Cake. Tea. SEPT. Soft Boiled Eggs. Hot Boiled Potatoes. Corn. Bread Butter. Baked Apples Soused Mackerel. — Soak salt mackerel 48 hours in water, changing water frequently. Then boil the tish very carefully a few minutes, that it may not break. Place tish in a jar, add a teaspoon- ful of whole mustard, a few cloves, a few raw onions sliced. Pour hot vinegar over
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