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Fillet of Herring, Marine
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
108Calories
10 gProtein
9 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein10 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat4.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Cholesterol30 mg
Sodium47 mg
Potassium302 mg
Calcium55 mg
Iron1.2 mg
Magnesium24 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C53 mg
Vitamin A15 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B126.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate16 mcg
Choline38 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 38. The excerpt below is the record exactly as published.
Fillet of herring, marine Plain omelet Potato salad Rolls Minced tenderloin, a 1'estragon English breakfast tea Mashed potatoes au gratin American cheese, crackers Coffee DINNER Consomme Florentine Ripe olives Fillet of sole, Bercy Sweetbreads braise, with peas Roast squab, au jus. Gauffrette potatoes Cold asparagus, mustard sauce Coupe Lyonnaise. Assorted cakes. Coffee Fillet of herring, marine. Take two marinated herrings, remove the skins and bones, and cut in long strips. Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons
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Cook this with the app: pantry check, scaling, and the assistant.