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Herring Salad No. 2
From Around-the-world cook book, 1913
Serves 7
Presented as published in 1913. 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
49 gProtein
35 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein49 g
Carbohydrates35 g
Fiber7 g
Sugars20 g
Total Fat22 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol177 mg
Sodium526 mg
Potassium1722 mg
Calcium113 mg
Iron7.4 mg
Magnesium132 mg
Phosphorus591 mg
Zinc7.4 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C12 mg
Vitamin A13 mcg
Vitamin E2.9 mg
Vitamin K1 mcg
Vitamin B61.2 mg
Vitamin B126.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate239 mcg
Choline35 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 58. The excerpt below is the record exactly as published.
HERRING SALAD, NO. 2 GERMAN Boiled beets, 2 quarts, Milker herring, 8, Large boiled potatoes, 8, Boiled or roasted veal, 3 pounds, Salad oil, 3 tablespoons, Vinegar, 5 tablespoons, Pepper
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