Spanish Mackerel

Name: Spanish Mackerel
Ingredients: 2 cups bread crumbs; y^. cup oil; small onion, sliced; ^ teaspoon sage; chopped celery and parsley

From War cook book, 1918

Presented as published in 1918. 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

951Calories

32 gProtein

177 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories951 kcal

Protein32 g

Carbohydrates177 g

Fiber12 g

Sugars20 g

Total Fat12 g

Saturated Fat2.7 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat4.5 g

Cholesterol0 mg

Sodium1806 mg

Potassium1239 mg

Calcium535 mg

Iron11 mg

Magnesium133 mg

Phosphorus449 mg

Zinc3.6 mg

Copper0.6 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0.3 mcg

Vitamin E0.2 mg

Vitamin K16 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)15 mg

Folate260 mcg

Choline41 mg

Caffeine0 mg

Water362 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 11. The excerpt below is the record exactly as published.

SPANISH MACKEREL. Cream and wash well, bone. Fill with a stuffing prepared from the following ingredients : 2 cups bread crumbs y^. cup oil small onion, sliced ^ teaspoon sage chopped celery and parsley

Cook this with the app: pantry check, scaling, and the assistant.