Herring Salad
From Council cook book, 1908
Presented as published in 1908. 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
672Calories
19 gProtein
106 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein19 g
Carbohydrates106 g
Fiber21 g
Sugars63 g
Total Fat25 g
Saturated Fat8.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol29 mg
Sodium4722 mg
Potassium1992 mg
Calcium589 mg
Iron13 mg
Magnesium173 mg
Phosphorus558 mg
Zinc3.2 mg
Copper1.4 mg
Manganese1.1 mg
Vitamin D2.3 mcg
Vitamin C44 mg
Vitamin A118 mcg
Vitamin E4.3 mg
Vitamin K102 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.6 mg
Folate276 mcg
Choline92 mg
Caffeine0 mg
Water1085 g
As published
This recipe was extracted from Council cook book (1908), page 28. The excerpt below is the record exactly as published.
Herring Salad. Take six Milchner herrings, soak in milk over- night, skin, and cut up very fine, and rub the milch to a cream, then press through a sieve. Have some beets and celery root cooked, and cut into small cubes. Cut up some vinegar pickles, olives, and capers, and add to the chopped herring and milch. Scoop out apples
Cook this with the app: pantry check, scaling, and the assistant.