pescatariannut-freesoy-freeshellfish-free
Stewed Mackerel with Green Peas
From The encyclopaedia of practical cookery, 1892
Serves 1
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
501Calories
33 gProtein
72 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein33 g
Carbohydrates72 g
Fiber25 g
Sugars23 g
Total Fat12 g
Saturated Fat3.7 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol372 mg
Sodium9868 mg
Potassium1399 mg
Calcium280 mg
Iron8.8 mg
Magnesium166 mg
Phosphorus594 mg
Zinc5.5 mg
Copper1 mg
Manganese4.6 mg
Vitamin D2 mcg
Vitamin C127 mg
Vitamin A277 mcg
Vitamin E1.7 mg
Vitamin K114 mcg
Vitamin B60.9 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.6 mg
Folate268 mcg
Choline388 mg
Caffeine0 mg
Water442 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 445. The excerpt below is the record exactly as published.
tewecl Mackerel with Green Peas. — Fry one chopped onion in a stewpan with a little butter, but do not let it brown. Clean some Mackerel, cut off their heads and tails, put the fish into the stewpan, season with salt and pepper, and fry them for a few minutes ; then put in a bunch of chopped parsley, 1 pint of green peas, and a little flour ; fry for a few minutes longer, then cover the fish with hot water, and le‘ the liquid boil. Move the stewpan to the side of the fire, and let the contents simmer for a-quarter- of-an-hour. When done, take the fish out, and put them on a hot dish. Thicken the sauce with a liaison of two yolks of eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.