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Boiled Fresh Herrings
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
409Calories
14 gProtein
76 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories409 kcal
Protein14 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat5.7 g
Saturated Fat1.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.7 g
Cholesterol23 mg
Sodium15107 mg
Potassium253 mg
Calcium333 mg
Iron32 mg
Magnesium41 mg
Phosphorus155 mg
Zinc0.8 mg
Copper0 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C0.3 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B125.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.1 mg
Folate132 mcg
Choline37 mg
Caffeine0 mg
Water411 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 99. The excerpt below is the record exactly as published.
six or eight Fresh Herrings, put them in a saucepan with 2qts. of boiling water and Ub. of salt, let them simmer for a-quarter-of-an-hour, take them out, and drain. Put a folded napkin or an ornamental paper on a dish, arrange the fish on this, and serve at once with either shrimp or anchovy sauce in a tureen. Boiled Fresh Herrings
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