Herring Salad, German Style
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
If the oil is objected to, a dressing can be used of hard boiled eggs.
Presented as published in 1887. 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
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 20. The excerpt below is the record exactly as published.
HERRING SALAD, German Style. Get four milt Holland herrings and soak in water over night, pound them with the back of a knife, and pull off the skin, beginning at the tail, take out the milt and cut up in small square pieces; slice one and one half quart of potatoes while hot; lay in a dish and moisten with a little water and vinegar; add the herring, one onion well minced; stir up the milt of the herring in a bowl, take out the stringy part and mix in six spoonfuls of oil; stir until smooth, add pepper and mix with the salad, using last four spoonfuls of vinegar
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