Baked Herrings
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
312Calories
14 gProtein
39 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein14 g
Carbohydrates39 g
Fiber4 g
Sugars12 g
Total Fat11 g
Saturated Fat5.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol29 mg
Sodium102 mg
Potassium529 mg
Calcium321 mg
Iron2.1 mg
Magnesium92 mg
Phosphorus426 mg
Zinc3.4 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline61 mg
Caffeine0 mg
Water410 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.
Baked Herrings. Remove the heads from three or four fresh herrings. Split them open, and take out the backbones. Season the inside with salt and pepper, and dip them in a little milk, and dredge with Scotch oatmeal. Melt some fat
Cook this with the app: pantry check, scaling, and the assistant.