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Herring Salad

Name: Herring Salad
Yield: 4 servings
Ingredients: one small chopped onion; two hard-boiled eggs, chopped; one boiled potato; a teaspoonful of chopped parsley; a teaspoonful of salt; one of pepper; three tablespoonfuls of vinegar; two of oil; if you have it, decorate with a boiled beet

From The Rural cook book, 1907

Serves 4

Presented as published in 1907. 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

98Calories

5 gProtein

14 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories98 kcal

Protein5 g

Carbohydrates14 g

Fiber2.6 g

Sugars3.7 g

Total Fat2.6 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium659 mg

Potassium370 mg

Calcium36 mg

Iron1 mg

Magnesium24 mg

Phosphorus94 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C12 mg

Vitamin A42 mcg

Vitamin E0.3 mg

Vitamin K8 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate59 mcg

Choline80 mg

Caffeine0 mg

Water122 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 140. The excerpt below is the record exactly as published.

one small chopped onion, two hard-boiled eggs, chopped, and one boiled potato ; cut fine with a teaspoonful of chopped THE RURAL COOK BOOK. 18S parsley; season with a teaspoonful of salt, one of pepper, three table- spoonfuls of vinegar and two of oil ; mix well, and if you have it, deco- rate with a boiled bee

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