German Herring Sauce

Name: German Herring Sauce
Ingredients: I Yarmouth bloater; I onion; I tablespoonful of flour; I teacupful of milk; 1 tablespoonful of vinegar; 2 bay leaves; A little pepper; 2 yolks of eggs

From The St. Mungo cookery book, 1904

Mrs C.A.MERON, 22 Scotia Street, Glasgow.

Presented as published in 1904. 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

238Calories

15 gProtein

22 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories238 kcal

Protein15 g

Carbohydrates22 g

Fiber2.8 g

Sugars6.7 g

Total Fat9.9 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium149 mg

Potassium373 mg

Calcium101 mg

Iron2.9 mg

Magnesium30 mg

Phosphorus252 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C12 mg

Vitamin A163 mcg

Vitamin E1.1 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate90 mcg

Choline303 mg

Caffeine0 mg

Water225 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 25. The excerpt below is the record exactly as published.

GERMAN HERRING SAUCE. I Yarmouth bloater. I onion. I tablespoonful of flour. I teacupful of milk. 1 tablespoonful of vinegar. 2 bay leaves. A little pepper. 2 yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.