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Baked Herring
From Buckeye 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
20Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol7.5 mg
Sodium11 mg
Potassium41 mg
Calcium7.1 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.3 mcg
Choline8.1 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 86. The excerpt below is the record exactly as published.
Soak salt herring over night, roll in flour and butter, and place in a dripping-pan with a very little water over them; season with pepper
Cook this with the app: pantry check, scaling, and the assistant.