pescatariannut-freeegg-freesoy-free
Fresh Herrings Fried with Plain Butter Sauce
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
502Calories
30 gProtein
64 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein30 g
Carbohydrates64 g
Fiber2.7 g
Sugars4.9 g
Total Fat13 g
Saturated Fat3.2 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol63 mg
Sodium539 mg
Potassium516 mg
Calcium202 mg
Iron5.4 mg
Magnesium67 mg
Phosphorus387 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4.4 mcg
Vitamin C0.7 mg
Vitamin A36 mcg
Vitamin E1.1 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B1214 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.9 mg
Folate114 mcg
Choline78 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 91. The excerpt below is the record exactly as published.
four herrings; clean, scrape, and wash them well ; score them in the same way as broiled grey mullets or whiting ; then place on a dish, season with salt, pepper, and two tablespoonfuls of salad- oil, and after having let them steep for half an hour put them on a gridiron to broil for four or five minutes on each side; then dress them on a dish and serve with Mustard sauce (No. 223) apart. 461. FRESH HERRINGS FRIED WITH PLAIN BUTTER SAUCE. Prepare some herrings as in No. 460 ; steep in milk ; flour and bread-crumb
Cook this with the app: pantry check, scaling, and the assistant.