gluten-freedairy-freenut-freeegg-freesoy-free

Herring Salad

Name: Herring Salad
Yield: 6 servings
Ingredients: Eight herrings; one and one-half pounds of veal; one-half of a pickled tongue (beef); six apples; six potatoes; five onions; pepper; vinegar

From The national course in home economics, 1917

Serves 6

Presented as published in 1917. 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

484Calories

34 gProtein

64 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein34 g

Carbohydrates64 g

Fiber8.7 g

Sugars25 g

Total Fat12 g

Saturated Fat4.2 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol115 mg

Sodium139 mg

Potassium1510 mg

Calcium111 mg

Iron3.4 mg

Magnesium100 mg

Phosphorus460 mg

Zinc4.7 mg

Copper0.5 mg

Manganese1 mg

Vitamin D1.4 mcg

Vitamin C46 mg

Vitamin A14 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B61.2 mg

Vitamin B126.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)12 mg

Folate65 mcg

Choline54 mg

Caffeine0 mg

Water499 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 144. The excerpt below is the record exactly as published.

HERRING SALAD. Eight herrings, one and one-half pounds of veal, one-half of a pickled tongue (beef), six apples, six potatoes, five onions, pepper and vinegar

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