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Herring Roes and Oysters
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
106Calories
10 gProtein
13 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein9.7 g
Carbohydrates13 g
Fiber2.8 g
Sugars3.4 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol60 mg
Sodium130 mg
Potassium372 mg
Calcium115 mg
Iron7.5 mg
Magnesium35 mg
Phosphorus162 mg
Zinc59 mg
Copper4.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A21 mcg
Vitamin E1.4 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate22 mcg
Choline103 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 75. The excerpt below is the record exactly as published.
Herring Roes and Oysters. — Cut some pieces of bread three inches long, one inch wide, and half an inch deep ; hollow out the centre and fry quite crisp. Fill with soft bloater roes with three oysters on each, which must be sauted in butter for a couple of minutes ; add a squeeze of lemon, a sprink- ling of cayen
Cook this with the app: pantry check, scaling, and the assistant.