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Herring Salad (German)
From Twentieth century home cook book, 1905
Serves 8
Best prepared a day in advance.
Presented as published in 1905. 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
538Calories
64 gProtein
31 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories538 kcal
Protein64 g
Carbohydrates31 g
Fiber5.5 g
Sugars8.1 g
Total Fat16 g
Saturated Fat5.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.4 g
Cholesterol240 mg
Sodium316 mg
Potassium1575 mg
Calcium78 mg
Iron3.2 mg
Magnesium105 mg
Phosphorus603 mg
Zinc8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0.5 mcg
Vitamin E1.1 mg
Vitamin K15 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)23 mg
Folate140 mcg
Choline254 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 89. The excerpt below is the record exactly as published.
HERRING SALAD (GERMAN). Four pounds of roasted veal ; boil five large beets, let them get cold ; boil six good-sized potatoes, allow them to get cold. One dozen German herrings, put them in cold water for twelve hours. These ingredients to be prepared the day before. Cut veal into small pieces, do not hash it; same with beets, potatoes and herrings. Mix well, having sliced up a hard apple and one small onion, to be put into the salad; season to taste with salt and pepper, serve with oil and vinegar
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