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Baked Herrings
From The new practical housekeeping, 1890
Serves 2
Baked Salt Herring are prepared by soaking overnight, rolling in flour and butter, and baking.
Presented as published in 1890. 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
759Calories
83 gProtein
10 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein83 g
Carbohydrates10 g
Fiber5.2 g
Sugars0.4 g
Total Fat43 g
Saturated Fat9.9 g
Monounsaturated Fat17 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol272 mg
Sodium450 mg
Potassium1639 mg
Calcium358 mg
Iron7 mg
Magnesium185 mg
Phosphorus1087 mg
Zinc4.9 mg
Copper0.5 mg
Manganese9.2 mg
Vitamin D19 mcg
Vitamin C3.4 mg
Vitamin A130 mcg
Vitamin E6.2 mg
Vitamin K22 mcg
Vitamin B61.4 mg
Vitamin B1262 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate50 mcg
Choline300 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 206. The excerpt below is the record exactly as published.
Baked Herrings, — Scale and clean two pounds herrings caie- fiilly without washing, unless it be absolutely necessary. Split- down the back and remove backbones, sprinkle inside with a little pepper, salt, and pounded mace mixed together. If there are any roes enclose them in the filsh and place latter in layers in a baking dish with six each whole cloves and pepper-corns, and two bay leaves. Cover with an equal mixture of vinegar and water
Cook this with the app: pantry check, scaling, and the assistant.