Baked Potatoes and Herring
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
No method was recorded for this recipe.
Nutrition per serving
1676Calories
43 gProtein
253 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories1676 kcal
Protein43 g
Carbohydrates253 g
Fiber29 g
Sugars11 g
Total Fat57 g
Saturated Fat31 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.7 g
Cholesterol675 mg
Sodium224 mg
Potassium6203 mg
Calcium482 mg
Iron12 mg
Magnesium339 mg
Phosphorus1216 mg
Zinc6.2 mg
Copper1.5 mg
Manganese2.1 mg
Vitamin D2.8 mcg
Vitamin C268 mg
Vitamin A194 mcg
Vitamin E1.5 mg
Vitamin K30 mcg
Vitamin B64.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate279 mcg
Choline583 mg
Caffeine0 mg
Water1276 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 16. The excerpt below is the record exactly as published.
one egg, add to it half a pint of milk, and beat it into the butter. When thick add the vegetable and serve. The leaves when tender are boiled and served as spinach. MRS. B. L. ENDERLE. Fried Okra. Boil okra in salt water, adding 2 teaspoonfuls vine- gar, cut lengthwise, dust with pepper and salt, dredge in cornmeal and fry in hot lard or butter until delicately browned. MRS. LOUIS OEHLER. Baked Potatoes and Herring. 3 lb potatoes; 2 or 3 salt herrings; 3 yolks and one e&B'; V± quart sour cream
Cook this with the app: pantry check, scaling, and the assistant.