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Fillets of Herring, To Fry
From Cookery for every household, 1914
Serves 3
Sufficient for 3 persons.
Presented as published in 1914. 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
175Calories
8 gProtein
11 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein8 g
Carbohydrates11 g
Fiber3.1 g
Sugars1.8 g
Total Fat13 g
Saturated Fat2 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol77 mg
Sodium3282 mg
Potassium297 mg
Calcium73 mg
Iron1.6 mg
Magnesium29 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D1.4 mcg
Vitamin C31 mg
Vitamin A36 mcg
Vitamin E2.1 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B123.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate22 mcg
Choline70 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 146. The excerpt below is the record exactly as published.
Fillets of Herring, To Fry (Filets de Harengs Frits) 3 herring. Salt and pepper. Lemon juice. Egg and bread-crumbs. Mustard sauce. Frying fat. Slices of lemon to gar- nis
Cook this with the app: pantry check, scaling, and the assistant.