Baked Herring
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
If the backbone is not removed, cut each fish across into three pieces. Mackerel may be cooked in the same way.
Presented as published in 1913. 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
56Calories
1 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein1.1 g
Carbohydrates10 g
Fiber4.7 g
Sugars0.3 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium1199 mg
Potassium171 mg
Calcium96 mg
Iron1.9 mg
Magnesium36 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0.1 mg
Manganese6.7 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A3.6 mcg
Vitamin E0.9 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline4.3 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 41. The excerpt below is the record exactly as published.
Baked Herring. - 6 fresh herrings. 12 peppercorns. 14 cup water. 2 cloves. 34 cup vinegar. 1 bay feat, 1 piece of mace
Cook this with the app: pantry check, scaling, and the assistant.