pescatariandairy-freenut-freesoy-free
Fried Salt Herring
From The Swedish, French, American cook book, 1918
Serves 1
Serve with creamed potatoes.
Presented as published in 1918. 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
40Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein4.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 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 E0.3 mg
Vitamin K0 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 149. The excerpt below is the record exactly as published.
Fried Salt Herring ( Hareng sale et frit ) Soak herring in water for three to four hours, then put on a nap¬ kin to drain; open in front and remove as many bones as possible; dip in egg and fine bread crumbs; fry in hot fat from eight to ten minutes, golden brown on each side. Place on a hot platter; garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.