Herring Salad

Name: Herring Salad
Ingredients: 6 herring; 1 pound pork; 6 large Irish potatoes; 1 bunch celery; 5 large apples; 4 good sized sour pickles; 6 large canned or fresh beets; 5 hard boiled eggs

From The Fredericksburg home kitchen cook book, 1921

Recipe by Ella Evers.

Presented as published in 1921. 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

2649Calories

164 gProtein

342 gCarbs

74 gFat

Full nutrition (34 nutrients)

Calories2649 kcal

Protein164 g

Carbohydrates342 g

Fiber66 g

Sugars132 g

Total Fat74 g

Saturated Fat22 g

Monounsaturated Fat26 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol1225 mg

Sodium3762 mg

Potassium9156 mg

Calcium789 mg

Iron66 mg

Magnesium608 mg

Phosphorus2281 mg

Zinc19 mg

Copper9.9 mg

Manganese15 mg

Vitamin D7.3 mcg

Vitamin C119 mg

Vitamin A427 mcg

Vitamin E3.8 mg

Vitamin K6.2 mcg

Vitamin B65.8 mg

Vitamin B125.1 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)2.8 mg

Niacin (B3)37 mg

Folate1015 mcg

Choline996 mg

Caffeine0 mg

Water2710 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 20. The excerpt below is the record exactly as published.

Herring Salad. Soak 6 herring over night, remove skin and bones. 1 pound pork (may be omitted) cooked tender, 6 large irish potatoes boiled in jackets, 1 bunch celery, 5 large apples, 4 good sized sour pickles, 6 large canned or — 63 — fresh beets, 5 hard boiled eggs

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