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Stewed Mackerel with Mussels
From The encyclopaedia of practical cookery, 1892
Serves 2
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
414Calories
50 gProtein
28 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein50 g
Carbohydrates28 g
Fiber5 g
Sugars3.8 g
Total Fat12 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol113 mg
Sodium5906 mg
Potassium1626 mg
Calcium137 mg
Iron16 mg
Magnesium156 mg
Phosphorus789 mg
Zinc6.3 mg
Copper0.4 mg
Manganese13 mg
Vitamin D2.3 mcg
Vitamin C85 mg
Vitamin A438 mcg
Vitamin E6.1 mg
Vitamin K10 mcg
Vitamin B60.6 mg
Vitamin B1244 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)9 mg
Folate180 mcg
Choline262 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 446. The excerpt below is the record exactly as published.
Stewed Mackerel with Mussels. Drain and wash two or three fresh Mackerel, and divide each fish into four pieces; put them into a stewpan with sufficient white sauce to cover, and flavour with a few drops of essence of anchovies and lemon-juice, a small piece of lemon-peel, salt to taste, and a small quantity of cayenne pepper. Stew the fish gently until tender. Open three dozen fresh mussels
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