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Baked Herring or Sprats
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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)
Calories1.1 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 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
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 16. The excerpt below is the record exactly as published.
Baked Herring-S or Sprats — Herrings, all- spice, salt, black pepper, 1 onion and a few bay- leaves, vinegar. Wash and drain without wiping them; season with allspice in fine powder, salt, and a few whole cloves; lay them in a pan with plenty of black pepper, 1 onion, and a few bay-leaves
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