pescatariangluten-freedairy-freesoy-free
Herring Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. N. Williams, Chicago, IL.
Presented as published in 1912. 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
536Calories
12 gProtein
18 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein12 g
Carbohydrates18 g
Fiber5.9 g
Sugars5.7 g
Total Fat47 g
Saturated Fat4.8 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat32 g
Omega-30.4 g
Cholesterol50 mg
Sodium297 mg
Potassium604 mg
Calcium107 mg
Iron2.9 mg
Magnesium104 mg
Phosphorus271 mg
Zinc2.1 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0.4 mcg
Vitamin C2.1 mg
Vitamin A184 mcg
Vitamin E2.3 mg
Vitamin K18 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate10 mcg
Choline48 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 318. The excerpt below is the record exactly as published.
HERRING SALAD.— Take 6 pickled herrings, remove skin and bones, add 6 stalks of crisp celery, 6 apples. 3 hard-boiled eggs, meat of 54 lb. English walnuts; chop these ingredients and add,- paprika, capers, and last sufficient mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.