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Fresh Herrings with Mustard Sauce
From Practical household cookery, 1891
Serves 4
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
100Calories
5 gProtein
0 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein4.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat9.1 g
Saturated Fat1 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol15 mg
Sodium23 mg
Potassium82 mg
Calcium14 mg
Iron0.3 mg
Magnesium8 mg
Phosphorus59 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A7 mcg
Vitamin E2.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B123.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate2.5 mcg
Choline16 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
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- oi
Cook this with the app: pantry check, scaling, and the assistant.