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Herring Marinade
From European and American cuisine, 1914
Serves 2
Ready for use after 4 days.
Presented as published in 1914. 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
353Calories
26 gProtein
32 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein26 g
Carbohydrates32 g
Fiber9.2 g
Sugars9.9 g
Total Fat14 g
Saturated Fat3.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol75 mg
Sodium166 mg
Potassium898 mg
Calcium233 mg
Iron4.1 mg
Magnesium104 mg
Phosphorus382 mg
Zinc2 mg
Copper0.3 mg
Manganese9.5 mg
Vitamin D5.3 mcg
Vitamin C18 mg
Vitamin A39 mcg
Vitamin E2.7 mg
Vitamin K22 mcg
Vitamin B60.7 mg
Vitamin B1217 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate61 mcg
Choline101 mg
Caffeine0 mg
Water405 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 112. The excerpt below is the record exactly as published.
1 tablespoonful whole peppers, and some capers; stir the milt of the herring fine, mix with 1 quart vinegar, and pour over the herrings; tie the jar up with paper and set in a cool place. After 4 days they are ready to be eaten. Herring Marlniftre. — Soak 10 herrings for 24 hours in fresh water, changing the water 2 or 3 times during that time; then HERRING. 169 take out, clean and wash, lay in a stone jar, with 3 large sliced onions, 4 bay leaves, 6 cloves, and 1 tablespoonful whole peppers ; stir the milt to a cream, mix with Yi pint vinegar
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