Fried Herrings
From Plain cookery recipes, 1908
If desired, the herrings may be boned and fried.
Presented as published in 1908. 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
275Calories
1 gProtein
3 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein0.7 g
Carbohydrates3.4 g
Fiber0.5 g
Sugars0.1 g
Total Fat29 g
Saturated Fat8.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol29 mg
Sodium1.1 mg
Potassium20 mg
Calcium2.6 mg
Iron0.3 mg
Magnesium7.7 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline37 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 9. The excerpt below is the record exactly as published.
Fried Herrings, Two herrings. | One ounce oatmeal. One ounce dripping
Cook this with the app: pantry check, scaling, and the assistant.