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Fresh Herring
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
223Calories
20 gProtein
14 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories223 kcal
Protein20 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat9.2 g
Saturated Fat2.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Cholesterol60 mg
Sodium97 mg
Potassium547 mg
Calcium93 mg
Iron1.4 mg
Magnesium47 mg
Phosphorus281 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.2 mcg
Vitamin C12 mg
Vitamin A28 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B1214 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate39 mcg
Choline74 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 76. The excerpt below is the record exactly as published.
Fresh Herring. Slit the fish on each side in a horizontal direction. Place on it a little mace, bay leaves, parsley, a small piece of onion, and some salt and pepper. Add two tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.