Baked Herrings
From Household cookery and laundry work, 1882
Good served hot or cold.
Presented as published in 1882. 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
19Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.2 g
Carbohydrates1.1 g
Fiber0.4 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1172 mg
Potassium21 mg
Calcium18 mg
Iron0.4 mg
Magnesium4.6 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.9 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.1 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 11. The excerpt below is the record exactly as published.
BAKED HERRINGS. 6 fresh Herrings. ^ teaspoonful Salt. £ teaspoonful Pepper. J teacupful Vinegar. 1 Bay Leaf. £ teacupful Water.
Cook this with the app: pantry check, scaling, and the assistant.