Baked Herrings
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
42Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein0.6 g
Carbohydrates6.6 g
Fiber3.4 g
Sugars0.3 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium2362 mg
Potassium104 mg
Calcium70 mg
Iron1.2 mg
Magnesium27 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.9 mg
Vitamin K14 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.5 mcg
Choline3.7 mg
Caffeine0 mg
Water78 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.
2 cloves. 34 cup vinegar. 1 bay feat, 1 piece of mace. 1 _ tsp, salt
Cook this with the app: pantry check, scaling, and the assistant.