Spiced Mackerel
From For the comfort of the family, 1914
Serve cold; keeps for two weeks if stored cool.
Presented as published in 1914. 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
186Calories
2 gProtein
46 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein1.9 g
Carbohydrates46 g
Fiber7.6 g
Sugars31 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.9 g
Omega-30.2 g
Cholesterol0 mg
Sodium324 mg
Potassium280 mg
Calcium159 mg
Iron2.8 mg
Magnesium64 mg
Phosphorus42 mg
Zinc0.6 mg
Copper0.1 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A2.3 mcg
Vitamin E1.8 mg
Vitamin K29 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline8.3 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 22. The excerpt below is the record exactly as published.
Spiced Mackerel." In a flash the years rolled back, and I was a little girl again trying to peer over the edge of her kitchen table at the mass of tinkers which lay glistening there in all their bravery of silver, green and red. The memory made me am- bitious. I tried spicing some mackerel, and they were greeted with such acclaim that I will here record the method. Clean and wash small mackerel. Put them in layers in a crock with a little salt and cayenne pepper sprinkled be- tween each layer. Mix one even tablespoon of mustard, two of brown sugar, salt to taste — I am quoting Grandmother — quarter cup of pep- per corns, stick of cinnamon, and four cloves
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Cook this with the app: pantry check, scaling, and the assistant.