Fried Herrings
From Family meals and catering, 1935
Presented as published in 1935. 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
510Calories
0 gProtein
0 gCarbs
57 gFat
Full nutrition (32 nutrients)
Calories510 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Cholesterol58 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline69 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 5. The excerpt below is the record exactly as published.
FRIED HERRINGS 1. Clean the herrings and dip each into medium oatmeal. 2. Heat 2 oz. dripping
Cook this with the app: pantry check, scaling, and the assistant.