Dutch Herring Salad
From The victory cookery book, 1918
Where oil is not available, see mayonnaise without oil.
Presented as published in 1918. 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
212Calories
4 gProtein
50 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein4.3 g
Carbohydrates50 g
Fiber6.2 g
Sugars20 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium188 mg
Potassium824 mg
Calcium37 mg
Iron1.6 mg
Magnesium49 mg
Phosphorus123 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A4.3 mcg
Vitamin E0.2 mg
Vitamin K4.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate24 mcg
Choline24 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 19. The excerpt below is the record exactly as published.
Dutch Herring Salad | Materials—Fillets of herring, 1 cold | potato, 1 apple, a few gherkins, beetroot | and onions in equal amounts, 1 or 2 spoonfuls | of mustard, a little oil and vinegar, hard- | boiled eggs. _ Method.—Cut the potato into dice, to- _ gether with the apple, gherkins, beetroot, 70 THE VICTORY COOKERY BOOK onion all well seasoned, and then mix in the mustard dressing made as follows: Place the mustard in a basin and work this up with the oil and vinegar to form a creamy sauce like a mayonnaise; then put in the other ingredients and mix well. Arrange this salad on an oblong-shaped dish and place fillets of herring over it. Use hard-boiled | egg
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