Baked Potatoes and Herring

Name: Baked Potatoes and Herring
Ingredients: 3 lb potatoes; 2 or 3 salt herrings; 3 yolks; 1 quart sour cream

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

Nutrition per serving

3067Calories

65 gProtein

293 gCarbs

185 gFat

Full nutrition (33 nutrients)

Calories3067 kcal

Protein65 g

Carbohydrates293 g

Fiber29 g

Sugars11 g

Total Fat185 g

Saturated Fat106 g

Monounsaturated Fat42 g

Polyunsaturated Fat2.7 g

Cholesterol1050 mg

Sodium579 mg

Potassium7296 mg

Calcium1242 mg

Iron12 mg

Magnesium411 mg

Phosphorus1940 mg

Zinc9 mg

Copper1.5 mg

Manganese2.1 mg

Vitamin D2.8 mcg

Vitamin C268 mg

Vitamin A194 mcg

Vitamin E1.5 mg

Vitamin K39 mcg

Vitamin B64.6 mg

Vitamin B121.6 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)15 mg

Folate279 mcg

Choline583 mg

Caffeine0 mg

Water1791 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.

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.