pescatariangluten-freenut-freesoy-free
Herring Creams
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
253Calories
13 gProtein
1 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories253 kcal
Protein13 g
Carbohydrates1.4 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat3.3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Cholesterol25 mg
Sodium118 mg
Potassium70 mg
Calcium19 mg
Iron0.2 mg
Magnesium6.6 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A5 mcg
Vitamin E3 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B122.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate1.8 mcg
Choline12 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 93. The excerpt below is the record exactly as published.
Herring: Creams. 1 kippered herring, boned, washed, and nibbed through sieve. Add yolks of two eggs, white of one, salt, pinch pepper, 2 tablespoon- fuls very thick cream
Cook this with the app: pantry check, scaling, and the assistant.