pescatariandairy-freenut-freesoy-free
Fresh Herring Fried
From European and American cuisine, 1914
Serves 1
Can also fill with bread filling before frying.
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
724Calories
43 gProtein
91 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein43 g
Carbohydrates91 g
Fiber4.4 g
Sugars6.9 g
Total Fat20 g
Saturated Fat4.7 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol116 mg
Sodium11287 mg
Potassium826 mg
Calcium258 mg
Iron7.7 mg
Magnesium98 mg
Phosphorus548 mg
Zinc3 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D6.5 mcg
Vitamin C41 mg
Vitamin A80 mcg
Vitamin E2 mg
Vitamin K28 mcg
Vitamin B60.7 mg
Vitamin B1221 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate199 mcg
Choline154 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 111. The excerpt below is the record exactly as published.
Fresh Herring^ Fried. — Clean, wash, and dry the fish, cut o& the fins and tails, sprinkle with salt, pepper, and lemon juice, and set aside for 1 hour. Shortly before serying, wipe dry and dredge with fionr. Dip first into beaten egg, then in fine bread cmmbs or powdered crackers, and fry On both sides light brown in hot lard or drippings. Fry the roes in the same way. Serve with anchovy or tomato sauce, and garnish with fried parsley. Or fill herrings with bread filling, sew them np, dip into beaten egg and fine bread cmmbs, and then fry in lard or pork. Another Way is tO fieason the fish with salt, roll in flour, and fry in Urding pork ot lard. Salt Herring^ Fried. — Remove the skins and bones of several well-soaked herrings, cut off heads and tails, and cut each one into two pieces. Dry and dredge with fiour, dip into beaten egg, then into fine bread crum
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