Herring Salad
From Hilda's "where is it?" of recipes, 1891
Penguin eggs, hard-boiled, may be added to the fish. This makes a good supper dish.
Presented as published in 1891. 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
100Calories
2 gProtein
14 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat4.7 g
Saturated Fat0.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 80. The excerpt below is the record exactly as published.
Herring Salad.] Ingredients. 3 large Salted Herrings or Harders. i tablespoonfiil of Chopped Parsley. a Spanish Onions. i dessertspoonful of Salad Oil. Pepper and Vinegar
Cook this with the app: pantry check, scaling, and the assistant.