Fried Herring
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
2472Calories
20 gProtein
125 gCarbs
210 gFat
Full nutrition (34 nutrients)
Calories2472 kcal
Protein20 g
Carbohydrates125 g
Fiber4 g
Sugars0.6 g
Total Fat210 g
Saturated Fat81 g
Monounsaturated Fat93 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol195 mg
Sodium12 mg
Potassium334 mg
Calcium45 mg
Iron9.1 mg
Magnesium97 mg
Phosphorus315 mg
Zinc3.5 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate215 mcg
Choline119 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 48. The excerpt below is the record exactly as published.
Fried Herring’s. Clean them well, dry them, dip them in flour, brush them over with hot clarified fat, toss them in oatmeal
Cook this with the app: pantry check, scaling, and the assistant.