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To Boil Mackerel
From The "A1" cookery book, 1901
Serves 4
Fennel sauce is usually served with this fish.
Presented as published in 1901. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.3 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium43999 mg
Potassium9.2 mg
Calcium28 mg
Iron0.4 mg
Magnesium1.2 mg
Phosphorus0.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water7.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 20. The excerpt below is the record exactly as published.
To Boil Mackerel. — Cleanse the inside of the fish thoroughly, and lay it in the fish-kettle with sufficient cold water to cover it, A lb. salt to each gallon of water, and two tablespoons of vinegar
Cook this with the app: pantry check, scaling, and the assistant.